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Recipe by

Lentils.org

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Lentil & Pistachio Brittle

Prep Time: 15 Minutes

Total time: 1 Hours

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

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


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.


Nutritional Information

  • Serving Size: 77 g
  • Per serving:
  • Calories 270
  • Total Fat 13 g
  • Saturated Fat 6 g
  • Cholesterol 25 mg
  • Carbohydrates 39 g
  • Dietary Fibre 2 g
  • Sugar 35 g
  • Protein 3 g
  • Sodium 330 mg
  • Potassium 136 mg
  • Folate 28 mcg