Pistachio and Pine Nut Brittle is a sweet spin on the traditional peanut brittle. This nut candy also includes dried cranberries, giving the brittle a festive color of red and green (from the pistachios) for the holidays.
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
How to Make It
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.