Pistachio Brittle

I was looking for something sweet, but not a cookie. And this is what I found. It is definitely sweet and definitely not a cookie. But it also has more complexity than that statement gives it credit for. This brittle has salted pistachios on the inside and a light dusting of sea salt on the outside. Which combines into salty & sweet deliciousness that transcends what sweet or salty is ever able to accomplish on it own. Know what I mean?

Fair warning: this is NOT for people who are trying to avoid putting on holiday weight (as you'll see the main ingredients are sugar, corn syrup, and butter). Nor is it a recipe that you can make and then just put away somewhere until your husband eats it. Because, I had to hide the salty/sweet pieces from myself. Yes - they are currently in a container that is on a shelf I would need a step stool to reach and that's a little too embarrassing even for me.

But if you're looking for a gorgeous and super tasty treat that travels really well to bring to a loved one's house (and then leave there for everyone else to eat to keep yourself from eating it all) - this recipe is done super quickly and doesn't even really require a candy thermometer (you can eyeball it). Enjoy!

Pistachio Brittle from Kristin Silverman

1/2 cup water
2 cups sugar
1/3 cup light corn syrup
1 stick butter, in chunks
1/2 teaspoon baking soda
12 ounces shelled, salted, roasted pistachios
sea salt flakes

1. Combine the water, sugar, corn syrup, and butter in a large saucepan with tall sides. Turn the heat to medium-high; the mixture will start to boil pretty quickly. Stirring occasionally, let boil for about 20 minutes (or until it gets a dark amber color and starts to smell a little like burnt caramel) (or until your candy thermometer reads 300 F).

2. Remove the mixture from the heat and carefully stir in the baking soda (the mixture will bubble/foam a bit - just stir).

3. Add in the pistachios and stir until well incorporated, but work quickly.

4. Pour the whole thing onto a large baking sheet with high sides and spread with a spatula until evenly distributed. Evenly sprinkle sea salt on top.

5. Let cool for 30 minutes and then break apart into chunks (I used a clean hammer). Yum!