Nom Nom Nom: Salted Pistachio Brittle

 

Holy Moly!

It’s no lie that I am a huge fan of the “salty and sweet” combination. I am also an even bigger fan of┬árecipes┬áthat are not just delicious, but easy. (I have trouble following directions)

Salted Pistachio Brittle
Adapted from Food & Wine’s Best-Ever Nut Brittle

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces shelled pistachios
Fleur de sel or crushed Maldon sea salt

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is deep amber and has the very first hints of a lightly burnt aroma (about 10 minutes). Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the pistachios, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon or an offset spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle lightly with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

(Head over to The Kitchn for the complete original posting)