An exquisite brittle with pistachio recipe

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At 300 degrees, remove the pan from heat, add baking soda and butter, stir until incorporated. Quickly add in pistachios and vanilla, blend caramel until nuts are completely coated. Remove sheet pan from oven, and pour brittle out onto it, giving a few gentle shakes to distribute the caramel a bit.

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2. Serve: Cover the brittle with a layer of plastic wrap and break into pieces by hitting with a rolling pin. Serve. The brittle also tastes great dunked in melted dark chocolate and cooled. Make a topping for ice creams, cakes, by blending the brittle into a powder in the food processor. Store in a sealed container at room temperature.

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Set aside. In a medium saucepan, combine the sugar, corn syrup and water. Cook over medium heat, whisking to combine. Fit a candy thermometer into saucepan. Stirring often, bring to a boil and cook until mixture reaches 290°F (140°C). Add pistachios, butter and salt to pan.

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Directions. Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage). Remove from the heat; stir in baking soda and.

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Heat oven to 200°F. Grease 2 cookie sheets. In heavy 5- to 6-quart saucepan, place sugar, corn syrup and water. Heat to boiling over medium heat, stirring frequently. Stir in butter. Cook over medium heat, stirring occasionally for about 10 minutes until candy thermometer reaches 240°F. Meanwhile, place cookie sheets in oven.

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Gather the ingredients. Butter a rimmed baking sheet generously, or lay out a large silicone baking mat or sheet of lightly oiled parchment paper . Combine the vanilla and baking soda in a small cup or bowl; set aside. Combine the butter, water, sugar, and syrup in a deep medium saucepan. Attach the candy thermometer so it is in the liquid but.

Salted Pistachio Brittle

Instructions. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside. In a medium saucepan, combine the 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.

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Lightly oil a large, nonstick baking sheet. Place the butter, caster sugar and a tbsp of water into a large nonstick pan and heat gently, stirring until the butter dissolves. Pour in the golden syrup. Continue stirring over a low heat until the sugar has completely dissolved. Bring to the boil, reduce the heat and allow to bubble gently for.

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Spray a quarter-sheet tray with cooking spray. Combine the baking soda and vanilla paste in a small bowl and reserve. In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1.

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Directions. Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray. Combine the sugar, corn syrup and water in a medium saucepot fitted with a.

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Step 1. Spray baking sheet with nonstick spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat; boil until deep amber color, occasionally.

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Directions. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray. Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.

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Stir with a wooden spoon or heatproof spatula. Place the measuring cup in the microwave and cook for approximately 4 minutes. Be careful when handling it. Then, remove the measuring cup from the microwave and add the shelled pistachios to it. Pop the measuring cup back in the microwave and cook for about 3 minutes.

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Reduce heat to medium-low and cook, stirring occasionally, until the mixture registers 280 degrees F on a candy thermometer, about an additional 35 minutes. Stir in nuts and continue heating, about another 15 minutes, until mixture reaches 295 degrees F on the thermometer. Remove from heat. Stir in butter, vanilla and salt.

Pistachio Brittle Recipe

STEP 1. Butter 2 (15x10x1-inch) baking pans; set aside. STEP 2. Combine sugar, corn syrup and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 10-15 minutes or until sugar is dissolved and mixture comes to a full boil.

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Once the sugar melts, stop stirring and turn the heat up to high. Bring to a boil and continue to cook until the sugar mixture registers 265°F on a candy thermometer. At 265°F, quickly but carefully stir in half the pistachios, followed by the butter, cinnamon, baking soda, and salt. The mixture may bubble up a bit, so be careful.