Pistachio, almond & hazelnut brittle
Indulge in a delightful blend of crunchy textures and rich flavors with this Pistachio, Almond & Hazelnut Brittle recipe. Made with a mix of premium nuts and a sweet caramelized sugar base, this brittle offers the perfect balance of nuttiness and sweetness. Easy to make yet irresistibly delicious, it's a treat that's sure to impress your taste buds.
- 02 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 8 Servings
- 5 Ingredients
Indulge in the perfect blend of rich and nutty flavors with this exquisite Pistachio, Almond, and Hazelnut Brittle. This delightful treat combines the crunchiness of three distinct nuts - hazelnuts, almonds, and pistachios - with a buttery, caramelized sugar base, making it an irresistible snack or gift for any occasion.
Ingredients:
Instructions:
- Spread 1 cup hazelnuts, 1 cup almonds, and 1 cup pistachio nuts on a baking sheet.
- Toast the nuts in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until they are lightly golden and fragrant. Be careful not to burn them.
- Remove the nuts from the oven and let them cool. Once cooled, roughly chop them, if desired.
- In a heavy-bottomed saucepan over medium heat, add 2 cups sugar.
- Stirring occasionally, allow the sugar to melt and caramelize. This will take about 10-15 minutes. The sugar will first turn clear, then golden-brown. Watch it closely towards the end to prevent burning.
- Once the sugar has reached a rich amber color, remove the saucepan from the heat immediately.
- Quickly add the 2 tbsp butter into the caramel, stirring briskly until the butter has melted and is fully combined.
- Stir in the toasted and chopped nuts until they are well coated with the caramel.
- Pour the hot caramel and nut mixture onto a parchment-lined baking sheet or a silicone baking mat.
- Using a spatula or the back of a spoon, spread the mixture into an even layer. Be careful as the mixture is extremely hot.
- Allow the brittle to cool completely at room temperature. This may take about 30-60 minutes.
- Once hardened, break the brittle into desirable pieces using your hands or a knife.
- Store the brittle in an airtight container to keep it fresh and crunchy.
Tips:
- Ensure all your ingredients are measured and prepared before starting as the caramel process can move quickly once it begins.
- Use a candy thermometer to precisely monitor the temperature of the sugar, aiming for a light amber color for the best results.
- Work quickly when spreading the brittle mixture on the baking sheet as it hardens rapidly as it cools.
- To make cleaning easier, soak your caramel-coated utensils in hot water immediately after use.
By following this recipe, you will create a magnificent Pistachio, Almond, and Hazelnut Brittle that's as satisfying to make as it is to eat. With a perfect balance of nutty richness and sweet crunch, this brittle is sure to be a favorite for gatherings, gifts, or simply as a treat for yourself.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 550kcal | 27% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 5g | 14% |
| Sugar 60g | 60% |
| Fat | |
| Fat 27g | 33% |
| Saturated 4.01g | 13% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 30mg | 5% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 1.07mg | 7% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 1.51mg | 2% |
| Vitamin E 7mg | 43% |
| Vitamin K 4.87ug | 4% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.66mg | 73% |
| Iron, Fe 2.05mg | 19% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 400mg | 12% |
| Selenium, Se 3.20ug | 6% |
| Sodium, Na 2.22mg | 0% |
| Zinc, Zn 1.28mg | 12% |
| Water | |
| Water 2.41g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Luscious custard pots with sweet oranges
Ideal for a sophisticated dessert that will impress any guest.
26 Mar 2025