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Recipe Lentil-Pistachio Brittle


Nosh 'n' Splosh
Staff member
15 Jul 2019
Local time
11:23 AM
Ohio, US
Lentil-Pistachio Brittle
Makes 10 servings

1 cup (250 mL) granulated sugar
½ cup (125 mL) light corn syrup
½ tsp (2 mL) salt
¼ cup (60 mL) water
½ cup (125 mL) butter, cut into cubes
⅔ cup (150 mL) pistachios, roughly chopped
⅔ cup (150 mL) whole red lentils, oven roasted*
½ tsp (2 mL) baking soda

Line a half sheet tray with a non-stick baking mat or parchment paper.

In a deep sauce pan, add sugar, corn syrup, salt, and water. Clip a candy/sugar thermometer onto the side of the pot.

Over medium to low heat, dissolve sugar and bring mixture to a boil.

Incrementally add butter to the pot and continue to stir and cook the contents until it reaches a temperature of 280⁰F (140⁰C).

Add pistachios and lentils and cook for an additional 10 minutes, stirring constantly until the thermometer reaches 305⁰F (150⁰C).

Remove the pot from heat and immediately add baking soda and stir.

Pour mixture evenly onto prepared sheet tray and allow it to cool in a fridge.

Break into pieces and package or serve.

*To make oven roasted lentils:
Cook whole red lentils per package directions, or pre-soak for 12 hours. Drain well and lay out on a sheet tray. Roast in a 400F (200C) oven for 30 minutes, tossing every 10 minutes.

Recipe from lentils.org

The CookingBites recipe challenge: lentils (any type, any form)
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