Pistachio Brittle

Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, California

22 ServingsPrep: 10 min. Cook: 30 min. + cooling

Ingredients

•1-1/4 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar

•1/3 cup water

•1/3 cup light corn syrup

•1 teaspoon salt

•1/2 cup butter, cubed

•2 cups pistachios, toasted

•1/2 teaspoon baking soda

•1/2 teaspoon vanilla extract

Directions

•Butter a 15-in. x 10-in. x 1-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 vanilla. Immediately

pour into prepared pan. Spread to 1/4-in. thickness. Cool before

breaking into pieces. Store in an airtight container. Yield: about

1-1/2 pounds.

Nutrition Facts: 1 ounce equals 161 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 215 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

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