A coarse sea salt like fleur de sel or sel gris performs a few key roles here: It balances and cuts the nut and butter richness, gives a concentrated crunch, and makes the brittle look exquisite. Crumble this brilliant green pistachio brittle over rice pudding or serve it on top of ice cream. Alternatively, you can do as we do and eat it right off the baking pan.
Nonstick vegetable oil spray
1 cup sugar
½ cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
¾ teaspoon baking soda
Coarse gray sea salt
- Set aside a parchment-lined rimmed baking sheet that has been sprayed with nonstick spray. In a medium saucepan, combine the sugar, corn syrup, and 3 tablespoons water. Stir constantly over medium heat until the sugar has dissolved. Fit a candy thermometer to a saucepan, bring the mixture to a boil, and simmer for 3-4 minutes, or until the thermometer reads 290°
- Toss in the pistachios, butter, and kosher salt with a heatproof spatula (syrup will seize initially but will melt as it heats back up). Cook, stirring frequently, until the thermometer reads 300° and the pistachios are golden brown, 3-4 minutes. Caramel should have a light brown color (it will darken slightly as it cools).
- Pour the caramel onto the prepared baking sheet and spread it out as thinly as possible with a heat-resistant spatula. Allow caramel to cool completely before adding the sea salt. Brittle should be broken into bits. Brittle can be made up to a week ahead of time. Keep sealed between parchment paper sheets at room temperature to avoid adhering.
Recipe from epicurious.com