Wednesday, March 17, 2010

Pistachio Brittle

pistachiobrittle

Happy St Patricks day!

Well, I had to blog about something green... so my choice fell on these yummy little goodies, actually something I made at christmas time but they'd certainly be good all year round. I use regular salted snack-type pistachios, and the only time consuming part was shelling them. The candy itself is super simple to make.

Some other green food I highly recommend:
Guacamole
Broccoli Slaw
Green Pea Tagliatelle
Chèvre Pea Crostini

Pistacho Brittle
(printable recipe)

250 g sugar
40 ml corn syrup (or white baking syrup)
60 g water
55 g unsalted butter
1/4 tsp baking soda
1/2 tbsp flaky sea salt
170 g salted pistachios

Mix sugar, syrup, water and butter in a saucepan, and boil on medium heat without stirring. It should turn golden brown. (Count on at least 10-15 minutes, but it will vary depending on temperature and the pan you're using.)

When it is golden, remove it from heat and carefully stir in the baking soda and the salt. It will bubble and fizz a lot. Stir in the pistachios, and immediately turn it out onto a teflon or silicone baking sheet (a silpat mat would be perfect). Press on it with the back of a wooden spoon to make it as even as possible before it sets.

Leave to cool completely, then break into pieces and store in air-tight containers.

Recipe in Swedish:
Pistagebräck

8 comments:

MeetaK said...

oh i just love love pistachios and a pistachio brittle is probably the most dangerous snack for me!! you tease!

Carolyn Jung said...

Now, this is one clever way of celebrating the green on St. Patrick's Day. I can't resist pistachios, so this sounds a whole lot more fun to eat than cabbage. ;)

Katie said...

Love the pistachios peeping out from between the caramel brittle.

Patty said...

Yum that looks so good, thanks for the recipe I can't wait to try it out! Happy Saint Patrick's Day!

Fuji Mama said...

This looks wonderful! I hadn't considered making brittle with pistachios, and now I'm wondering why not! The green peaking out is beautiful.

Melissa @ The Modest Kitchen said...

Ooo, pistachio brittle. I love the idea! My husband loves pistachios and my grandpa love peanut brittle so I think if I made it, it would be a hit! Thanks for sharing!

onemorehandbag said...

If this is only half as good as your spiced pecans recipe (which I always make with cashews, by the way)I'm sold!

Sandy said...

Loved the idea, but the brittle was not the best. I love the idea of using brittle to decorate a cake, and I will do this in the future with other cakes but will keep looking for a great brittle recipe.