Honey Pistachio Brittle
Whether you’re a seasoned pro at candy-making or this is your very first foray, we think you’ll find success with this super simple Pistachio Brittle recipe. It skips the corn syrup in favor of local raw honey. You’ll find organic pistachios featured in our Weekly Sale from November 26th – 30th, so it’s a perfect time to whip up a big batch. If you manage to summon the restraint needed to avoid eating it all yourself, we happen to think it packages up beautifully for an edible holiday gift. Just be sure to store it in a cool, dry place to keep it crisp!
Heat honey and sugar in a medium saucepan over medium-high heat, stirring often until a candy thermometer reads 330 degrees. Remove from heat and stir in the pistachios and baking soda. The mixture will foam. Stir for about a minute until foaming subsides.
Immediately pour onto a heavily buttered cookie sheet, preferably with sides. Avoid the temptation to spread it around the pan — just let it smooth itself out. Sprinkle with flaky sea salt, then allow to cool completely, at least 30 minutes. If your cookie sheet is thin enough, you may be able to twist the cookie sheet to break the candy loose, then use your hands or a sharp knife to break it into smaller pieces.