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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Place the jelly roll pan in the oven at the lowest setting for 3 minutes before pouring out the brittle to make it easier to spread. If it's humid, the brittle may get a bit sticky, so wrap it in wax paper. Use 1/8 teaspoon saffron for a light yellow brittle with a subtle saffron flavor. Ingredients:
1 1/4 cups unsalted pistachios |
1/4 cup unsalted sunflower seed kernels |
1/2 teaspoon ground cardamom |
1/8 to 1/4 teaspoon saffron threads |
2 cups sugar |
3/4 cup light-colored corn syrup |
1/2 cup water |
dash of kosher salt |
2 teaspoons unsalted butter |
1 1/2 teaspoons baking soda |
cooking spray |
Directions:
1. Combine the first 4 ingredients, tossing to coat.
2. Combine sugar, syrup, water, and salt in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 25 minutes or until golden and a candy thermometer registers 340°, stirring occasionally. Stir in pistachio mixture and butter, stirring rapidly. Remove from heat; stir in baking soda (mixture will bubble). Rapidly spread mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into small pieces.
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