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Through the Trouble {Recipe: Toasted Pistachio Toffee Brittle}

A tasty candy brittle loaded with toasted, Diamond brand, Pistachios. 

Toasted Pistachio Toffee Brittle from dineanddish.net

So, our house went on the market this past weekend and I’m already kind of over the whole process! In the last week I spent 2 days ticked off and not speaking to my husband (because I’m mature that way), 24 hours completely digging through every nook and cranny in our house de-junking, de-cluttering and cleaning, enlisting my best friend to clean out my pantry, and drinking lots of wine. We haven’t even had our house on the market for 2 days yet and the whole process is already stressing me out!

We are absolutely in one of those no-lose situations as we love where we are, our neighbors and our home, and we love the house that we’ve been looking at. If we did move it would only be a few miles down the road, if we don’t, we are totally happy. The house we have our eyes on has 2 acres of land (and a sunroom) which is something we’ve wanted for quite sometime. However, again, we have survived this long without land, and can survive even longer if things don’t happen with that other house. So needless to say, we are in one of those chaotic states of flux right now!

I have been cooking and relying on things that are making my life absolutely simplified. The last thing I need right now is added complexity. That’s why, when I found out that my friends at Diamond Nuts now carry raw, shelled, unsalted pistachios, I was thrilled. Anytime I have wanted to make something with Pistachios in it, I’ve had to go through the painstaking process of cracking each nut and shelling them myself. Diamond Nuts is the first company to do all that work for me with Pistachios! Day. Made.

Pistachio-Bag

PistachiosI bookmarked this recipe from Taste of Home forever ago it seems but knew that Pistachios were kind of a pain in the rear, and I didn’t really want to go through the trouble to shell all the pistachios needed for the recipe. Thanks to Diamond Nuts, I was able to adapt this recipe and make it, without going through a whole bunch of trouble!

Toasted Pistachio Toffee Brittle dineanddish.net

This Toasted Pistachio Toffee Brittle is one of those things where you’ll politely say you just want one small piece, then when no one is looking, you’ll go back into the kitchen and eat an entire half of pan worth of it…or so I’ve heard, ahem. It’s sweet, salty, crunchy and delicious all in one. I hope you enjoy it!

Toasted Pistachio Toffee Brittle

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Toasted Pistachio Toffee Brittle

A delicious sweet and salty Toasted Pistachio Toffee Brittle.

Ingredients

  • 1/2 cup Diamond Nuts Pistachios
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon sea salt
  • 1 1/4 cups sugar
  • 1/3 cup water
  • 1/3 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 cup butter, cubed
  • 1 cup Heath milk chocolate English Toffee bits
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extrat

Instructions

  1. Preheat oven to 425°F
  2. Place pistachios on a small cookie sheet, drizzle with olive oil and sea salt.
  3. Place pan of pistachios in the oven for 5-10 minutes, until they turn a slight golden brown in color. Remove from oven, chop into smaller pieces if desired and set aside.
  4. Spray a 15x10x1 inch pan with non-stick cooking spray.
  5. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240°F (soft-ball stage).
  6. Once temperature is reached, add butter, pistachios and English toffee bits. Cook and stir until mixture reaches 284° (soft-crack stage)
  7. Remove pan from heat and stir in baking soda and vanilla. Immediately pour into the prepared pan. Spread to 1/4 inch thickness.
  8. Cool before breaking into pieces.

Notes

Inspired by Pistachio Brittle on Taste of Home.

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http://dineanddish.net/2014/03/recipe-toasted-pistachio-toffee-brittle/

I am honored to be a compensated brand ambassador with Diamond Nuts. All opinions expressed are my own.

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Comments

  1. I’m rooting for more land :D … just imagine the garden! the chickens!!! :D

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  3. Good luck with the move!!! My mom just went through it and she was majorly downsizing so the stress of decluttering was insane. I’m glad you have wine, friends and tasty treats like these! That pistachio photo is stunning!!

  4. I do hope everything works out for you with the house… but, as you said, you don’t NEED to move, which is really nice. Keeping my fingers crossed for you!

    Pistachios are such a pain… I did a cake a few months ago and I spent a very long time shelling them. I could have used a bag from Diamond… would have made things a whole lot simpler.

    This brittle looks fabulous. So glad you finally got to make it (and share it with all of us)!

  5. I followed you recipe but the brittle never hardened. It’s delicious, but the consistency of a caramel, not a brittle. In the Taste of Home recipe they said to heat the mixture to 284. Why do you have 240 for yours?

    • Oh my gosh I am so glad that you caught that mistake. It should be 240 before mix ins then heat to 284 after. Will you please email me kristen@dineanddish.net your pay pal address… I’d like to send you a reimbursement for your ingredients. I am terribly sorry for that error!

  6. I love pistachios. I love brittle. I love toffee. I want this.

  7. You had me at pistachio. They looks sensational!

  8. I love a good brittle! This looks so yummy!

  9. This looks amazing. How could anyone just eat a little piece? I’d so dive in head first! I love that the pistachios are shelled- makes things in the kitchen so much easier!!

  10. Wow, I have never thought of making anything other than peanut brittle. This looks SO good!

  11. Keeping it simple sounds blissful. I wish you the best of luck with your home. I know moving can be a real pain in the you know what. Good luck!

  12. Excuse me as I cry because I’m allergic to pistachios :(
    The Cheap Chef

Trackbacks

  1. […] pistachio brittle. as if i couldn’t love pistachios […]

  2. […] and to eat, of course. I was always afraid of making candy, but it really is so simple! This recipe for toasted pistachio toffee brittle has just gone on my to make […]

  3. […] Quick Bread, loaded with those shelled Diamond Pistachio Nuts I told you about when I made that amazing Toffee Brittle. This loaf bakes for an hour in a pretty hot oven. As I was cleaning up in the kitchen, and sweat […]

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