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January 26, 2010 / Sarah

National Peanut Brittle Day and National Pistachio Day

Usually if there are two Food Holidays on one day, I choose one.  But these two were so easy to combine – Pistachio Brittle!  Like I said at the beginning of the week, basically my whole family knows how make peanut brittle, but I have never attempted it before.  But my toffee making experience turned out really well, so I figured this would piece of cake (or a piece of candy… I know, bad joke) too.

Pistachio Brittle
From Bon Appetit

Nonstick vegetable oil spray
1 cup sugar
1/4 cup water
1/4 cup natural unsalted pistachios

  1. Spray baking sheet with nonstick spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat; boil until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes.
  2. Stir nuts into caramel and immediately pour onto prepared sheet. Working quickly and carefully (caramel is very hot and hardens fast), press tip of small knife into edges of caramel and gently stretch in all directions to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely.
  3. Break brittle into irregular pieces. (Can be prepared 3 days ahead. Store airtight at room temperature.)

I was a little worried about how this looked.  And a little weary about eating it.  Was it my favorite?  No.  But Bon Appetit’s picture reassured me that I did this right.


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