Pistachio Brittle
Indulge in the delightful crunch and rich flavor of this pistachio brittle, a perfect treat to share with loved ones during the holiday season. The combination of sweet caramelized sugar, toasty pistachios, and a hint of vanilla creates a satisfyingly addictive confection that is sure to impress your friends and family. Treat yourself to this homemade delight or package it up in pretty boxes for a thoughtful homemade gift.
— Constant Cookbook
Ingredients
- 3 Tbs. unsalted butter, plus more for buttering baking sheets
- 1 1/2 tsp. baking soda
- 1 tsp. plus 1 cup water
- 1 tsp. vanilla extract
- 1 cup light corn syrup
- 1 1/2 cups sugar
- 1 lb. shelled unsalted pistachios
Instructions
- Preheat an oven to 250°F. Generously butter 2 rimmed baking sheets and place them in the oven.
- In a small bowl, stir together the baking soda, the 1 tsp. water and the vanilla; set aside.
- In a large, heavy saucepan over medium heat, combine the 1 cup water, the corn syrup and sugar. Cook, stirring to dissolve the sugar crystals, until the mixture is clear in color and a candy thermometer registers 240°F, 4 to 5 minutes.
- Stir in the 3 Tbs. butter and the pistachios and cook, stirring constantly, until the mixture has thickened and the thermometer registers 300°F. Watch carefully to prevent the mixture from burning. Remove the pan from the heat and immediately stir in the baking soda mixture. Be careful, as the mixture will bubble up.
- Remove the baking sheets from the oven. Carefully pour half of the candy mixture onto each warm baking sheet and quickly spread into an even layer, about 1/4 inch thick. Set aside to cool for about 1 hour.
- When the brittle is cool, lift the edge and break the brittle into large or small pieces. Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 1 month. Makes about 2 lb.
- Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).
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