Pistachio Lime Brittle
Author Notes: This is a delightful recipe for a zesty lime pistachio brittle. Full of flavor and an excellent combination. Good to eat as is, to sprinkle on top of cookies, cakes, cupcakes or to be given as a gift to your favorite pistachio lover. —Jenny
Makes: 1 sheet pan of brittle
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vegetable spray
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1
cup sugar
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1/2
cup light corn syrup
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3
tablespoons water
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1
cup pistachios, chopped
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1
tablespoon butter
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1
teaspoon kosher salt
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3/4
teaspoon baking soda
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zest of 1 lime
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1
teaspoon lime juice
- Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside.
- In a small bowl, whisk together baking soda and lime juice. There will be a reaction, set aside bowl.
- Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300° and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools).
- Pour in baking soda/lime juice mixture. There will be a slight reaction. Continue to stir until the candy is well mixed.
- Immediately pour caramel onto prepared baking sheet and, using a heat-proof spatula, quickly spread out as thin as possible. Sprinkle lime zest over and let caramel cool completely for about an hour. Break brittle into pieces.
- Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.
- This recipe was entered in the contest for Your Best No-Bake Desserts
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Thank you. Have you made this many times? By the time the candy thermometer was near 275 the nuts were starting to scorch. Have you ever added the nuts near the end instead? I love the lime/pistachio flavor but I need to make a new batch... no worries, my teenagers will clean this one right up...scorch or no scorch!
I'm so sorry about the scorching. I made it a few times. Maybe toast the nuts first or don't toast, and add them at the end. The color should be a pale brown for the brittle. But the hard crack stage is 300 degrees so the sugar needs to be that temp to make the brittle. The only other thing I could think of is that the stove temp was set too high instead of at medium.
The directions to this recipe do not match the ingredient list. Butter? How much?
The recipe has been updated.
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