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Pistachio Brittle

Karry Hosford
Yield 24 servings
Place the jelly roll pan in the oven at the lowest setting for 3 minutes before pouring out the brittle to make it easier to spread. If it's humid, the brittle may get a bit sticky, so wrap it in wax paper. Use 1/8 teaspoon saffron for a light yellow brittle with a subtle saffron flavor.

Ingredients

  • 1 1/4 cups unsalted pistachios
  • 1/4 cup unsalted sunflower seed kernels
  • 1/2 teaspoon ground cardamom
  • 1/8 to 1/4 teaspoon saffron threads
  • 2 cups sugar
  • 3/4 cup light-colored corn syrup
  • 1/2 cup water
  • Dash of kosher salt
  • 2 teaspoons unsalted butter
  • 1 1/2 teaspoons baking soda
  • Cooking spray

Nutrition Information

  • calories 141
  • caloriesfromfat 25 %
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 1.8 g
  • polyfat 1.4 g
  • protein 1.6 g
  • carbohydrate 26.7 g
  • fiber 0.9 g
  • cholesterol 1 mg
  • iron 0.4 mg
  • sodium 96 mg
  • calcium 9 mg

How to Make It

  1. Combine the first 4 ingredients, tossing to coat.

  2. Combine sugar, syrup, water, and salt in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 25 minutes or until golden and a candy thermometer registers 340°, stirring occasionally. Stir in pistachio mixture and butter, stirring rapidly. Remove from heat; stir in baking soda (mixture will bubble). Rapidly spread mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into small pieces.