Pistachio Brittle
List of Ingredients
Prep & Cook Time:
2 hours
Makes:
1 pound
Notes:
Unsalted peanuts, cashews, pecans, almonds or hazelnuts may be substituted for pistachios. Snapping brittle into large pieces will allow for minor breakage during shipping.
Ingredients:
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup raw pistachios
2 tablespoons butter or margarine
1 teaspoon baking soda
Directions:
1. Grease large cookie sheet and two wood spoons. Set aside.
2. In heavy pot over medium heat, combine sugar, corn syrup, salt and water. Bring mixture to boil, stirring until sugar is dissolved. Add pistachios. Attach candy thermometer to pot and continue cooking mixture, stirring frequently, until temperature reaches 300 degrees or until a small amount of the mixture dropped into very cold water separates into hard and brittle threads.
3. Remove mixture from heat. Immediately stir in butter or margarine and baking soda, then carefully pour mixture onto cookie sheet.
4. Using wood spoons, spread mixture into a thin layer across cookie sheet. When mixture has cooled completely, snap candy into shards.
5. Store candy between wax paper in airtight container at room temperature.
Recipe
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