Pistachio Brittle Recipes

Steps:

• 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 candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized.
• Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt.
• Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month.

Steps:

• 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 vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

Steps:

• 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. (Warm cookie sheets allow the candy to spread easily before it sets up.)
• Stir pistachios into sugar mixture; continue cooking, stirring frequently, until candy thermometer reaches 300°F. Remove from heat; stir in baking soda (mixture will be light and foamy).
• Remove cookie sheets from oven; pour candy onto cookie sheets. With buttered spatula, spread until candy is about 1/4-inch thick. Cool completely, about 1 hour. Break into pieces. Store in tightly covered container.

Steps:

• Spray a small rimmed baking sheet with cooking spray; set aside.
• Combine sugar, honey, and 2 tablespoons water in a small saucepan over medium-high heat. Bring to a boil without stirring, and cook until deep golden brown, 4 to 5 minutes. Pour onto prepared baking sheet. Immediately sprinkle evenly with pistachios and salt. Let cool completely.
• Break into pieces as desired.

Steps:

• Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside. In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
• Stir in 3 cups pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture until about 1/4 inch -thick. Set aside to cool.
• In a small bowl, combine praline dust and chopped nuts; set aside. Melt chocolate in the top of a double boiler set over a pot of simmering water. Pour one-half of the chocolate over the brittle, spreading with an offset spatula to cover completely. Sprinkle with half of the praline dust mixture. Transfer to refrigerator until set, about 15 minutes. Remove from refrigerator. Turn and coat other side with chocolate and sprinkle with remaining praline dust mixture. Chill until set, about 15 minutes. When chocolate is completely set, break into irregular pieces.

Steps:

• Preheat the oven to 350 degrees. (180 C).
• Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
• Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
• Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
• Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

Steps:

• 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.
• Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
• Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.