December 20, 2009

Salted Pistachio Brittle

salted pistachio brittle

Have you met Kristen from The Kitchen Sink?  Well you should!!  Her website is food porn to the core!  Her writing is absolutely lovely too.  She recently did a guest post over at thekitchn.com about her Salted Pistachio Brittle.  The pictures alone will find you instantly at the grocery store gathering ingredients.

I made some this weekend and they are fab!

I keep snacking on them…which is aweful.  I’m supposed to be giving them away to my friends and family!  The salt/sugar combo is dreamy!  Make sure you get the right amount of salt on them!  They do not disappoint.

Thanks for your recipe Kristin!!!

They ARE soo much better than cookies 🙂

Salted Pistachio Brittle

Adapted from Food & Wine’s Best-Ever Nut Brittle

  • 2 cups sugar
  • 1/2 cup water
  • 1 stick unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 12 ounces shelled pistachios
  • Fleur de sel or crushed Maldon sea salt

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is deep amber and has the very first hints of a lightly burnt aroma (about 10 minutes). Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the pistachios, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon or an offset spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle lightly with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

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