Crunchy Pistachio Brittle

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Butter a rimmed baking sheet generously, or lay out a large silicone baking mat or sheet of lightly oiled parchment paper .

3. Step 3

   Combine the vanilla and baking soda in a small cup or bowl; set aside.

4. Step 4

   Combine the butter, water, sugar, and syrup in a deep medium saucepan.

5. Step 5

   Attach the candy thermometer so it is in the liquid but not touching the bottom or side of the pan.

6. Step 6

   Cook the mixture over medium heat, stirring frequently, until the sugar has dissolved and the mixture reaches 280 F.

7. Step 7

   Add the pistachios (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300 F / 138 C.

8. Step 8

   Immediately remove the pan from the heat and stir in the reserved baking soda and vanilla mixture. Pour the mixture out onto the buttered baking sheet or silicone baking mat.

9. Step 9

   Spread quickly, if necessary and let cool.

10. Step 10

    The brittle will set and harden in about 10 to 20 minutes.

11. Step 11

    Break the candy up into smaller pieces.

12. Step 12

    Store at room temperature in an airtight container, separated by pieces of parchment paper or waxed paper.

13. Step 13

    The brittle should keep for up to one month.

14. Step 14

    Enjoy.