Holiday Pistachio Brittle
- 2 cups sugar
- 1 cup water
- 1/2 cup light corn syrup
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/2 teaspoon baking soda
- 1 pound (3 cups) roasted, salted pistachios
Holiday Pistachio Brittle
Featured in the Honolulu Star-Advertiser on November 30, 2016.
Ingredients:
Directions:
- Line a baking sheet with parchment paper and lightly coat with cooking spray; set aside.
- In a medium saucepan, combine sugar, water, corn syrup and salt.
- Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes.
- Remove from heat.
- Stir in butter, baking soda and pistachios.
- Continue to stir until the mixture is no longer bubbling and the caramel is smooth, about 1 minute.
- Transfer to baking sheet and spread with a rubber spatula that has been sprayed with non-stick cooking spray.
- Let cool until firm, about 15 minutes.
- Break into pieces.
- Store in an airtight container at room temperature for up to 3 weeks.
Makes about 1 1/2 pounds.
Approximate Nutrient Analysis per ounce serving:
130 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 100 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g sugar, 2 g protein
