Just to help you out, I got this recipe from Martha Stewart's website and I suggest using a really large baking sheet or having two ready because she doesn't specify the size and I used the large baking sheet and it came out pretty thick. I would use a large and small one next time. You want to brittle to be pretty thin because you are adding chocolate to the top and bottom and I had to use a clothe and hammer to break it apart. I also skipped the praline dust step because I didn't have enough corn syrup.
Also make sure you are using salted pistachios because it makes a huge difference in flavor. I couldn't find them salted in the bulk section and I think it would have tasted a lot better with it.
With that said the brittle turned out really good and is quite tasty. I might try to come up with my own version of the recipe next year but for now I'm done making brittle ;)
It's a lot of work.
Also make sure you are using salted pistachios because it makes a huge difference in flavor. I couldn't find them salted in the bulk section and I think it would have tasted a lot better with it.
With that said the brittle turned out really good and is quite tasty. I might try to come up with my own version of the recipe next year but for now I'm done making brittle ;)
It's a lot of work.
- Ingredients
- 3 cups sugar
- 1 1/2 cups light corn syrup
- 1 1/2 cups water
- 3 cups salted pistachios, plus 1 cup coarsely chopped
- 4 1/2 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons baking soda
- Praline Dust
- 1 1/2 pounds best-quality semisweet chocolate, coarsely chopped
- Vegetable spray
Directions
- 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.
