Yogurt with Pistachio BrittlePhoto by Con Poulos
The secret to homemade brittle? Work fast—it hardens quickly.
Recipe information
Yield
Makes 8 parfaits
Ingredients
Vegetable oil cooking spray
1 cup sugar
1 cup shelled, unsalted pistachios (or a mixture of pistachios and cashews)
1/2 teaspoons flaky sea salt, such as Maldon
4 cups 2 percent Greek yogurt
1/4 cup honey
12 fresh, ripe apricots, pitted and sliced
Preparation
Lightly coat an 8" square baking dish with cooking spray. In a small saucepan, cook sugar over low heat, stirring occasionally with a silicone spatula or wooden spoon, until sugar melts and turns lightly golden, about 12 minutes. Remove from heat and add nuts, stirring quickly to combine. Immediately pour brittle into baking dish; spread evenly into a 1/4- to 1/2-inch-thick layer and sprinkle with salt. Use a sharp knife to score the brittle into 8 wedges. Let cool completely. Remove brittle from pan and break into wedges. Chop wedges into small pieces. Divide yogurt, honey, apricots and brittle among 8 bowls.
Nutrition Per Serving
Per bowl: 315 calories
9 g fat
2 g saturated fat
47 g carbohydrate
3 g fiber
13 g protein
#### Nutritional analysis provided by Self
Recipe notes
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