 The Best Pistachio Brittle
Courtesy of Nielsen-Massey Yield: Serves 10 Ingredients 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 Directions 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. Comments are closed.
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