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Categories:
sugar light-colored corn syrup water pistachios pine nuts cranberries unsalted butter baking soda vanilla salt
Viewed: 11 - Published at: 7 years agoIngredients
- 2/3 cup sugar
- 1/3 cup light-colored corn syrup
- 1/4 cup water
- 1/2 cup unsalted dry-roasted pistachios, coarsely chopped
- 1/3 cup pine nuts, lightly toasted
- 1/4 cup dried cranberries, coarsely chopped
- 1 1/2 tablespoons unsalted butter, softened
- 3/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Method
- Line a baking sheet with parchment paper.
- Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 335° or until syrup is dark golden brown. Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness. Cool completely (about 2 hours). Break brittle into bite-sized pieces.
- Make-ahead tip: Cool the brittle completely, break into chunks, and store them in an airtight container at room temperature for up to one week.
