heartandsoap
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- Nov 28, 2010
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very simple and for a sweet craving.
Nonstick vegetable oil spray
1 cup sugar
1/4 cup water
3tbsp maple syrup
1/4 cup natural unsalted pistachios
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.
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.
Break brittle into irregular pieces. (Can be prepared 3 days ahead. Store airtight at room temperature.)
I got the recipe from this website but added the maple syrup to it....
http://www.epicurious.com/recipes/food/views/Pistachio-Brittle-102704
Nonstick vegetable oil spray
1 cup sugar
1/4 cup water
3tbsp maple syrup
1/4 cup natural unsalted pistachios
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.
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.
Break brittle into irregular pieces. (Can be prepared 3 days ahead. Store airtight at room temperature.)
I got the recipe from this website but added the maple syrup to it....
http://www.epicurious.com/recipes/food/views/Pistachio-Brittle-102704
