The Best Pistachio Brittle
Courtesy of Nielsen-Massey
Yield: Serves 10
1 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons water
1 1/2 cups salted, shelled pistachio nuts
1 tablespoon butter
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Line a large rimmed cookie sheet with foil. Spray lightly with non-stick cooking spray; set aside.
Combine sugar, corn syrup and water in a medium saucepan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and cook, stirring occasionally, until the mixture registers 280 degrees F on a candy thermometer, about an additional 35 minutes. Stir in nuts and continue heating, about another 15 minutes, until mixture reaches 295 degrees F on the thermometer.
Remove from heat. Stir in butter, vanilla and salt. Add baking soda; the mixture will lighten and foam. Spread the mixture evenly onto the prepared cookie sheet until it is about 1/4-inch thick. Cool completely; break into pieces. Store tightly covered at room temperature.