Lentil & Pistachio Brittle – Lentils.org

Lentil & Pistachio Brittle

  By lentilsorg  ,

May 27, 2020

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  • Prep: 15 Minutes
  • Cook: 45 Minutes

  • 15 Minutes

    45 Minutes

    1 Hour

  • Yields: 10
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Directions

  1. Line a half sheet tray with a non-stick baking mat.
  2. In a deep sauce pan, add sugar, corn syrup, salt, and water. Clip a candy/sugar thermometer onto the side of the pot.
  3. Over medium to low heat, dissolve sugar and bring mixture to a boil.
  4. Incrementally add butter to the pot and continue to stir and cook the contents until it reaches a temperature of 280⁰F (140⁰C).
  5. Add pistachios and lentils and cook for an additional 10 minutes, stirring constantly until the thermometer reaches 305⁰F (150⁰C).
  6. Remove the pot from heat and immediately add baking soda and stir.
  7. Pour mixture evenly onto prepared sheet tray and allow it to cool in a fridge.
  8. Break into pieces and package or serve.

*To make oven roasted lentils:
>Cook whole red lentils, 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.

Ingredients

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

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Nutrition Facts

Serving Size77 g
Calories270
Sodium330 mg
Potassium136 mg
Protein3 g
Cholesterol25 mg
Sugar35 g
Total Fat13 g
Saturated Fat6 g
Total Carbohydrates39 g
Dietary Fiber2 g