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.

Martha Stewart Living, January 2010

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Recipe Summary

total:
30 mins
prep:
5 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (2)

Martha Stewart Member
12/06/2011
No matter the time of year, anytime is the perfect time for a sweet treat like this! Plus the antioxidants in pistachios as well as vitamins and minerals help active people like me keep up my energy production, speeds up recovery and maintains overall health! Try pistachios from Orandi Ranch! Handcrafted with Himalayan Pinksalt! Great stuff! visit www.orandiranch.com and see for yourself!
Martha Stewart Member
01/25/2010
The ice cream in the picture is Adirondack Creamery ice cream. If you ever see it in a store do yourself a favor and have some. It's AWESOME! My favorite flavor is a mint chip that is so cold and minty it almost tastes like Altoids. Yum!
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