Rosemary-Pistachio Brittle

Pistachio-Rosemary Brittle |

Your new favorite nut brittle is calling, just in time for the holiday season. Sweet, salty and herbaceous, this Rosemary-Pistachio Brittle makes for a great DIY goody bag for coworkers, neighbors, or houseguests. Just make sure to save a few bites for yourself!

Rosemary-Pistachio Brittle

Makes about 3/4 pounds brittle
Prep time: 5 minutes
Cook time: 15-20 minutes

1 cup shelled pistachios, roughly chopped
1-1/2 tablespoons fresh rosemary, minced
1-1/4 cup granulated sugar
2 tablespoons honey
1/2 cup water
2 tablespoons butter
1 teaspoon baking soda
1/2 teaspoon sea salt

Season Pistachios

In a small skillet over medium-high heat, quickly roast your chopped pistachios. This should only take a few minutes, so don’t step away from the stovetop for too long. Transfer to a bowl and let cool slightly. Add rosemary and a pinch of salt, combine.

Melt Sugar

In a medium saucepan, bring sugar, honey and water to a boil over medium heat, stirring occasionally, until liquid become amber, about 15ish minutes. Be careful once the sugar gets close to this stage, as it can easily burn and turn bitter if it goes too long. A way to test if it’s nearly ready is to drop a bit in a cup of cold water. If it hardens, you’re ready to make some brittle! (I admit, there are much more scientific ways of doing this - you can read more about in this article from Food52.)

Remove sugar from heat, add in butter, baking soda and salt. Add your seasoned pistachios and stir until combined. Quickly pour brittle onto a greased or lined baking sheet, spreading thinly with a rubber spatula. Let cool. Break brittle into the bite-size of your choice and eat it up! (But not too much at once because, um, it’s basically pure sugar.)

Rosemary-Pistachio Brittle |

Note: this brittle goes great on ice cream, as a side on your charcuterie or sprinkled on top of this Roasted Grape & Goat Cheese Flatbread.