Pistachio Nut Brittle

Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 36 Pieces


2 cups shelled roasted pistachios
1 ¼ cups granulated sugar (use less as desired)
1/3 cup light corn syrup (may be substituted with maple syrup, honey, or agave)
1/3 cup water
½ cup unsalted butter, room temp
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla extract


Spray baking sheet with cooking spray.

In a medium sauce pan, stir together sugar, corn syrup, water and butter. Bring to a boil and stir constantly with a wooden spoon. Candy thermometer should reach 300 degrees. Remove from heat immediately. Stir in salt, baking soda, vanilla and pistachios. Pour on baking sheet and allow to cool. Then break into bite-size pieces.

Pistachio Twists

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 36


1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
1/3 cup finely chopped pistachio kernels
Himalayan Pink Salt to taste (optional)


Preheat oven to 350 degrees. Spray baking sheets or line with parchment paper.

Unfold pastry sheets and brush tops of puff pastry with egg whites.  Sprinkle chopped pistachio kernels and salt over the pastry. Turn over pastry sheet and repeat. Cut pastry into 3in strip (about 3/4in wide). Twist each strip twice and place on baking sheet.

Bake 15 minutes or until lightly browned.

You may also substitute piecrust instead of puffed pastry. Bake at 425 degrees for about 10 minutes or until lightly browned.

Cranberry Pistachio Biscotti

Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 36


1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon Himalayan Pink salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 3/4 cups pistachio kernels


Preheat oven to 300 degrees.

Mix together oil and sugar in a large bowl. Add in eggs, vanilla and almond extracts. In a separate bowl, mix flour, salt and baking powder. Slowly combine both mixtures. Fold in cranberries and pistachio kernels.

Spray baking sheet or line with parchment paper. Divide dough in two loaves on baking sheet. Wet hands with cold water to handle dough if sticky.

Bake for 35 minutes. Loaves should be light brown. Let cool for 10 minutes. Reduce oven to 275 degrees.

Cut loaves diagonally about ¾ in thick slices. Set slices back on baking sheet. Bake 8-10 minutes or until dry. Allow slices to cool.