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Pistachio Brittle with Ice Cream

Our take on chikki, an Indian candy, uses pistachios but feel free to substitute almonds or cashews in this brittle candy recipe.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, January 2010


  • Vegetable oil cooking spray, for baking sheet
  • 1/2 cup shelled raw unsalted pistachios, coarsely chopped
  • 1 cup sugar
  • 1/4 cup water
  • Mango or vanilla ice cream


  1. 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.

  2. Stir in pistachios, and immediately pour mixture onto baking sheet. Distribute pistachios evenly using a rubber spatula. Let stand until hardened, about 15 minutes.

  3. Lightly bang baking sheet on a counter to break brittle into pieces. Serve with ice cream.

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