Food & Cooking Recipes Dessert & Treats Recipes Pistachio Brittle with Ice Cream 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 30 mins Servings: 4 Our take on chikki, an Indian candy, uses pistachios but feel free to substitute almonds or cashews in this brittle candy recipe. Ingredients Vegetable oil cooking spray, for baking sheet ½ cup shelled raw unsalted pistachios, coarsely chopped 1 cup sugar ¼ cup water Mango or vanilla ice cream Directions 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. Rate it Print