Making brittle is a fun holiday thing to do and I like the vibrancy of pistachios. This brittle is delicious served with coffee after a meal and I am making a batch to last me though the holiday week. I love it also sprinkled on yoghurt. Until a couple of months ago I used Greek yoghurt in all my desserts but now find I prefer the local one. I like its clean, fresh tangy taste and it is a fraction of the price.
You will need :
2 cups sugar
1 tablespoon honey and I use local eucalyptus honey from the winter harvest
1 cup water
½ cup corn syrup
½ teaspoon salt
2 tablespoons butter
½ teaspoon baking soda
3 cups roasted, salted pistachios
Line a baking sheet with baking parchment
In a saucepan, combine the sugar, water, corn syrup, honey and salt.
Bring to a rapid simmer and cook until deep golden for about about 20 minutes.
Remove from heat.
Stir in the butter, baking soda and pistachios.
Continue to stir until the mixture is no longer bubbling and the caramel is smooth
his usually takes about a minute.
Transfer to the prepared baking sheet and spread with a spatula
Leave to cool completely then break into pieces.
The brittle can be stored in an airtight container at room temperature for up to 3 weeks.