Pistachio Brittle Crunch Recipes

RICH PISTACHIO BRITTLE

Steps:

• Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage)., Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

PISTACHIO BRITTLE

Steps:

• Line a baking sheet with a silicone baking mat or a piece of foil lightly greased with canola oil spray.
• Combine the sugar, corn syrup and water in a medium saucepot fitted with a candy thermometer. Bring to a boil without stirring; cook until the mixture reaches 305 degrees F (the hard-crack stage), 12 to 15 minutes -- the sugar will become deeply caramelized.
• Remove the pot from the heat and carefully add the butter, baking soda, vanilla paste and fennel; the sugar will bubble up and incorporate all the ingredients on its own. With a heatproof rubber spatula, stir in the pistachios and then immediately spread the mixture onto the prepared baking sheet in an even layer. While the brittle is still hot, zest the orange evenly over the top and sprinkle with flaky sea salt.
• Let the brittle cool completely before breaking into small pieces. Serve immediately or store in an airtight container at room temperature. For longer storage, place the brittle in a zip-close bag, remove any excess air, and freeze for up to 1 month.

SALTED PISTACHIO BRITTLE

Steps:

• Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
• Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
• Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.

CRUNCHY PISTACHIO BRITTLE

Steps:

• Gather the ingredients.
• Butter a rimmed baking sheet generously, or lay out a large silicone baking mat or sheet of lightly oiled parchment paper .
• Combine the vanilla and baking soda in a small cup or bowl; set aside.
• Combine the butter, water, sugar, and syrup in a deep medium saucepan.
• Attach the candy thermometer so it is in the liquid but not touching the bottom or side of the pan.
• Cook the mixture over medium heat, stirring frequently, until the sugar has dissolved and the mixture reaches 280 F.
• Add the pistachios (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300 F / 138 C.
• Immediately remove the pan from the heat and stir in the reserved baking soda and vanilla mixture. Pour the mixture out onto the buttered baking sheet or silicone baking mat.
• Spread quickly, if necessary and let cool.
• The brittle will set and harden in about 10 to 20 minutes.
• Break the candy up into smaller pieces.
• Store at room temperature in an airtight container, separated by pieces of parchment paper or waxed paper.
• The brittle should keep for up to one month.
• Enjoy.

PISTACHIO BRITTLE

Steps:

• Heat oven to 200°F. Grease 2 cookie sheets. In heavy 5- to 6-quart saucepan, place sugar, corn syrup and water. Heat to boiling over medium heat, stirring frequently. Stir in butter.
• Cook over medium heat, stirring occasionally for about 10 minutes until candy thermometer reaches 240°F. Meanwhile, place cookie sheets in oven. (Warm cookie sheets allow the candy to spread easily before it sets up.)
• Stir pistachios into sugar mixture; continue cooking, stirring frequently, until candy thermometer reaches 300°F. Remove from heat; stir in baking soda (mixture will be light and foamy).
• Remove cookie sheets from oven; pour candy onto cookie sheets. With buttered spatula, spread until candy is about 1/4-inch thick. Cool completely, about 1 hour. Break into pieces. Store in tightly covered container.

PISTACHIO BRITTLE

Steps:

• Spray a quarter-sheet tray with cooking spray.
• Combine the baking soda and vanilla paste in a small bowl and reserve.
• In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
• Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
• Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.

PASSOVER PISTACHIO BRITTLE

Steps:

• Line a baking sheet with a nonstick baking mat; set aside. In a medium bowl, mix together farfel, pistachios, and cayenne pepper; set aside.
• Place sugar and salt in a medium saucepan; add 1/3 cup water and mix to thoroughly dampen. Place saucepan over medium-high heat and cook until medium amber in color, swirling and brushing down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Carefully add butter (mixture will bubble up). Stir until melted and well combined.
• Working quickly, add farfel mixture and stir to combine. Pour mixture onto prepared baking sheet; using an offset spatula, spread into a very thin layer. Let cool completely. Break brittle into pieces before serving.

PISTACHIO CRUNCH

Steps:

• Heat the oven to 325°F.
• Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.
• Put the toasted pistachios in a clean kitchen towel and, with a sauté pan or a rolling pin, bash them into smaller pieces, ideally halving the pistachios, or breaking them down to no smaller than one-eighth their original size.
• Combine the broken pistachios with the pistachio paste, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
• If you want to make this nut crunch gluten-free, substitute 75 g (1/2 cup) additional toasted ground pistachios for the feuilletine; used as the replacement for the milk crumbs, this makes the amazing almond flour Pistachio Layer Cake (page 83) entirely gluten-free.
• Pistachio crunch is used in the Chèvre Frozen Yogurt dessert (page 217).

PISTACHIO BRITTLE

Steps:

• Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
• Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
• Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
• Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.