
Salted Pistachio Brittle
A delicious international dish. Completely plant-based. Gluten-free friendly.
Total Time
93 min
Serves
4
Rating
0.0 (0)
Ingredients
- Nonstick vegetable oil spray
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 cup unsalted
- shelled raw natural pistachios
- very coarsely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- Coarse gray sea salt (such as fleur de sel or sel gris)
- A candy thermometer
Instructions
- 1
Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside.
- 2
Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan.
- 3
Stir over medium heat until sugar dissolves.
- 4
Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
- 5
Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up).
- 6
Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes.
- 7
Caramel should be pale brown (it will darken slightly as it cools).
- 8
Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
- 9
Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible.
- 10
Sprinkle sea salt over and let caramel cool completely.
- 11
Break brittle into pieces.
- 12
DO AHEAD: Brittle can be made 1 week ahead.
- 13
Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.