1/2 cup shelled raw unsalted pistachios, coarsely chopped
1 cup sugar
1/4 cup water
Mango or vanilla ice cream
Coat a 13-by-17-inch rimmed baking sheet with cooking spray. Sift pistachios using a fine sieve to remove dust and fine pieces. Heat sugar and water in a heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon and washing sides of pan often with a wet pastry brush to prevent crystals from forming, until dark golden, about 9 minutes.
Stir in pistachios, and immediately pour mixture onto baking sheet. Distribute pistachios evenly using a rubber spatula. Let stand until hardened, about 15 minutes.
Lightly bang baking sheet on a counter to break brittle into pieces. Serve with ice cream.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!