Sweet & Spicy Pistachio Brittle

Wendy Rusch


I noticed a poll being taken on Facebook, peanut brittle vs almond bark. I was glancing through the comments when I noticed a comment about a sweet and spicy pistachio brittle. I immediately messaged this gal, asking if I could have the recipe. A few days later, she sent it to me. I was sooooo happy!!!

I made it almost right away...YUM...I did change a couple things.

Enjoy! :o)

pinch tips: Parchment Paper Vs Wax Paper



Stove Top


2 c
1 tsp
1/2 tsp
cayenne pepper (i used 1/8tsp)
1/2 tsp
1/4 tsp
all spice
3/4 c
light corn syrup (you can use 1c and omit maple syrup)
1/4 c
real maple syrup
1/4 c
1 stick
butter, cubed
2 c
shelled salted pistashios, whole
1 c
roasted salted almonds, whole
1 tsp
baking soda

Directions Step-By-Step

Line a jelly roll pan (10x15 or 11x17) with foil, butter or spray foil and set aside.
In a heavy 3qt saucepan add sugar, cinnamon, cayenne, nutmeg, allspice, syrups and water. Cook over medium heat, stirring occasionally until sugar is disolved and mixture comes to a full boil.

Add butter, continue cooking, stirring occasionally, until candy thermometer reaches 300
Then stir in nuts until well mixed. Remove from heat, stir in soda until foamy. Immediately pour mixture, while still foamy onto prepared pan, spreading to 1/8"-1/4" thickness. Cool completely.

Break into pieces. Store in air tight container.

About this Recipe

Course/Dish: Candies, Other Desserts
Main Ingredient: Nuts
Regional Style: American