Food & Cooking Recipes Dessert & Treats Recipes Pistachio Brittle with Ice Cream 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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