Pistachio Brittle
Around the holidays, most individuals will pull out their beloved family recipe for peanut brittle, except me. I don't care for peanuts; however, I do find myself in love with brittle made with cashews, pecans, macadamia nuts, the list goes on, including pistachios! A candy thermometer is a must for this recipe due to the golden syrup! It's also best to use superfine granulated sugar as it melts better, and for best results make this when it is not humid.
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- nonstick cooking spray
- ¾cup superfine sugar
- 2tablespoons superfine sugar
- ½cup unsalted butter
- 1tablespoon water
- ½teaspoon coarse salt
- ⅔cup golden syrup (such as Lyle's®)
- 2cups chopped roasted pistachios
- 1teaspoon baking soda
- 1pinch cayenne pepper
Instructions
Step 1
Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.Step 2
Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.Step 3
Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).Step 4
Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.