Salted Pistachio Brittle

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. 1

   Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside.

2. 2

   Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan.

3. 3

   Stir over medium heat until sugar dissolves.

4. 4

   Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.

5. 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. 6

   Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes.

7. 7

   Caramel should be pale brown (it will darken slightly as it cools).

8. 8

   Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).

9. 9

   Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible.

10. 10

    Sprinkle sea salt over and let caramel cool completely.

11. 11

    Break brittle into pieces.

12. 12

    DO AHEAD: Brittle can be made 1 week ahead.

13. 13

    Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.