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Brittle: Chocolate Pistachio Brittle

Source of Recipe

Ilene Shane


List of Ingredients

cups sugar
1 1/2 cups light corn syrup
1 1/2 cups water
3 cups salted pistachios, plus 1 cup coarsely chopped
4 1/2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
1 1/2 teaspoons baking soda
Praline Dust*
1 1/2 pounds best-quality semisweet chocolate, coarsely chopped
Vegetable spray




Recipe

1. Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside. In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295° on a candy thermometer. Remove from heat.

2. Stir in 3 cups pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300° on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture until about 1/4 inch -thick. Set aside to cool.

3. In a small bowl, combine praline dust and chopped nuts; set aside. Melt chocolate in the top of a double boiler set over a pot of simmering water. Pour one-half of the chocolate over the brittle, spreading with an offset spatula to cover completely. Sprinkle with half of the praline dust mixture. Transfer to refrigerator until set, about 15 minutes. Remove from refrigerator. Turn and coat other side with chocolate and sprinkle with remaining praline dust mixture. Chill until set, about 15 minutes. When chocolate is completely set, break into irregular pieces.

YIELD: 3 Pounds

* Praline Dust---

Praline Dust

Makes 1/2 cup


3/4 cup sugar
6 tablespoons light corn syrup
6 tablespoons water
3/4 cup salted pistachios
1 tablespoon unsalted butter
3/4 teaspoon pure vanilla extract
1/4 teaspoon baking soda
Vegetable-oil cooking spray

1. Spray a baking sheet with vegetable-oil cooking spray, wiping off any excess with a paper towel; set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295° on a candy thermometer. Remove from heat.

2. Stir in 3/4 cup pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300° on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture. Set aside to cool.

3. Break brittle into small pieces. Place in a food processor fitted with a metal blade. Process until powdery.