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Spicy Pistachio & Peanut Butter Brittle
Prep: 10 minutes
Cook: 15 minutes
Servings: 1 pound
Brittle with a Bold Twist
Ready for a brittle that breaks all the rules? This recipe balances sweet, salty, and spicy in one addictive candy. The peanut butter is swirled in at the end, creating a slightly chewier texture within the classic brittle snap, while shelled pistachios add beautiful color and a sophisticated flavor. A pinch of cayenne pepper provides a gentle warmth that will keep you coming back for more.
Materials
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 cup unsalted butter
- 1 cup shelled, roasted, and salted pistachios
- 1/2 cup creamy peanut butter
- 1 teaspoon baking soda
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon flaky sea salt for sprinkling
Preparation
- Lightly grease a large baking sheet or line it with a silicone baking mat.
- In a small bowl, mix the baking soda and cayenne pepper together. Have the peanut butter and pistachios measured and ready nearby.
- This process moves quickly, so ensure all your ingredients are prepared before you begin cooking.
Cooking
- In a heavy-bottomed 2-quart saucepan, combine the sugar, corn syrup, water, and butter. Cook over medium-high heat, stirring until the sugar dissolves and the butter melts.
- Bring the mixture to a boil. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
- Cook, without stirring, until the mixture reaches 300°F (150°C), the hard-crack stage. This will take about 8-10 minutes. The mixture will be a light amber color.
- Immediately remove the pan from the heat. Quickly and carefully stir in the peanut butter, pistachios, and the baking soda-cayenne mixture. The mixture will foam up vigorously.
- Instantly pour the hot brittle mixture onto the prepared baking sheet.
- Use a greased spatula or another sheet of greased parchment on top to spread the brittle as thinly as possible. Work quickly as it hardens fast.
- Sprinkle the top with flaky sea salt while it's still warm. Let it cool completely for about 1 hour.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.