Pistachio Brittle

For the fourth video we decided to go with something sweet. Pistachio brittle is a favorite of ours and hopefully it will become one for you too. In the recipe we use a combination of white and brown sugar, if you prefer, you can easily substitute all white. The flavor will be slightly different and equally delicious.

Pistachio Brittle

1/2 cup light corn syrup
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, diced
1 1/2 cups raw, unsalted pistachios
1 teaspoon baking soda

Combine corn syrup, water, sugar and brown sugar in a heavy sauce pan. Bring to a rolling boil. Turn off the heat and add salt and butter. Over medium high heat, stirring occasionally, cook till the caramel reaches 280 degrees Fahrenheit (soft crack stage). Turn off the heat and add pistachios, stirring to combine with the caramel. Return to medium heat and cook until the candy reaches 305 degrees (hard crack stage). Remove from heat and stir in the baking soda. Pour the hot brittle out on to a sheet tray lined with either a silpat or buttered foil. Let cool to room temperature.

Comments

[chefjames]

hi , Aki , i know what to get you for gift now ,http://www.cooking.com/products/shprodde.asp?SKU=184848
make measuring sticky stuff a breeze

[john gurnee]

We love making different brittles at my restaurant. Crushed to a coarse powder they make a fine pedestal for gelatos or an amazing crust for a foie gras torchon.

[pastrymann]

How about pine nut brittle with dessert sage undertones.