Pistachio Brittle
Ingredients:
- 2 cups sugar
- 1 cup light corn syrup
- ½ cup water
- 1 cup butter
- 2 ¼ cups shelled Nichols Farms Pistachios
- 1 teaspoon baking soda
Supplies:
- Candy thermometer
- 2 cookie sheets
Instructions:
In a 3 qt saucepan combine water, syrup and sugar. Cook slowly over low heat, stirring constantly. When mixture comes to a full boil, add butter and continue stirring and cooking. Using a candy thermometer, insert into mixture. When temperature reaches 280º F, add pistachios. Continue cooking, stirring constantly, until candy thermometer reaches 300º F.
Remove from heat and stir in baking soda. Pour mixture onto buttered cookie sheets (need 2 cookie sheets) and spread about 1/4 inch thick. When completely cooled, break into pieces.
Makes about 2 pounds