• Pistachio and Honey Brittle

    By Jeri Mobley-Arias

    Classic brittle with a pistachio twist–and just in time for the holidays.

    • Brittle always reminds me of the holidays; growing up, my mom would visit the nearest See’s Candies–a chocolatier and candy shop–and load up on a couple boxes of brittle and a few of our other favorite chocolate treats. The box wouldn’t last very long and I’d always find myself picking out a chunk or a crumb until there wasn’t anything left.

      What’s fun about brittle is that it makes for a fun and delicious holiday treat that you can send to your loved ones. In these times where most families may not gather in a traditional sense, giving the gift of sweet pleasures is always a win and a surprise that will warm your loved one’s heart.

      My two suggestions for this recipe are that you use a kitchen or candy thermometer, as it is crucial to watch the temperature of the candy mixture and achieve a 300°F reading before spreading the brittle to allow to set. Second, use a light or mild-flavored honey (e.g. Acacia, Alfalfa, Clover, Wildflower), as a dark and rich honey (e.g. Sage, Eucalyptus, Blackberry) has a full-bodied flavor and will be dominant in your brittle. Some don’t mind the rich honey flavor, while others prefer the traditional sweetness of brittle–so if that’s you, err on the lighter flavored honey. Lastly, while most brittle recipes calls for corn syrup, I have swapped its use for honey. The result: same brittle-like consistency and exceptionally delicious.

      Special Equipment For This Recipe

      • Candy thermometer
      • Rolling pin
      • Parchment paper
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  • Pistachio and Honey Brittle

    By Jeri Mobley-Arias

    Classic brittle with a pistachio twist–and just in time for the holidays.

    • Total Time:
      20 minutes
    • Servings:
      3½ cups


    • 3 tablespoons butter + 1 teaspoon for greasing
    • 2½ tablespoons light-flavored honey
    • 1 cup sugar
    • 3 tablespoons water
    • ½ teaspoon kosher salt
    • ½ teaspoon baking soda
    • ⅛ teaspoon ground cinnamon
    • 6 ounces unsalted pistachios, deshelled
    • flaky salt for topping


    1. Lay out two pieces of parchment paper and grease with 1 teaspoon of butter.
    2. In a deep saucepan over medium heat, combine butter, honey, sugar, and water and bring to a low simmer.
    3. Use a heat-proof spatula to keep a constant stir for 3 minutes.
    4. Add cinnamon and fit pan with a candy thermometer.
    5. Stir every minute until temperature reaches 300°F
    6. Remove from heat and stir in salt and baking soda. Mixture will bubble and foam, as expected.
    7. Add pistachios and stir, making sure there are no thick clumps and nuts are thoroughly coated.
    8. Quickly + carefully pour mixture onto one piece of parchment paper and try to pour into a line.
    9. Place the second piece of parchment on top and use rolling pin to smooth out brittle. This part needs to be done quickly as the brittle will harden as it begins to cool. Try to get the brittle as thin as ⅛ of an inch.
    10. Remove top parchment paper, sprinkle with flaky salt and allow to cool completely.
    11. Break into pieces and store in an air-tight container.


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