Sweet & Smoky Pistachio Brittle
The smoky flavor in this sweet and spicy brittle comes from the chipotle chile pepper.
Yield: 40 (1-inch) pieces
Ingredients:
2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup light corn syrup
1/4 cup water
1/2 cup Land O Lakes® Butter, cut into chunks
2 (6-ounce) packages (3 cups) shelled salted pistachios
1 (11.5-ounce) can (2 cups) mixed nuts
1 teaspoon baking soda
Directions:
Line a 15x10x1-inch jelly-roll pan with aluminum foil. Butter foil; set aside.
Combine all ingredients except pistachios, nuts and baking soda in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil (5 to 8 minutes).
Add butter; continue cooking, stirring occasionally, until candy thermometer reaches 300°F. or small amount of mixture dropped into ice water forms hard brittle strands (25 to 30 minutes).
Stir pistachios and nuts into candy mixture until well mixed. Remove from heat; stir in baking soda until foamy. Immediately pour mixture, while still foamy, onto prepared pan, spreading 1/8 to 1/4-inch thickness. Cool completely.
Break into pieces. Store in container with tight-fitting lid.
Recipe Tips:
- You can substitute regular chile powder for the chipotle chile powder, but the smoky flavor will be missing.
- To test if the boiling sugar mixture is ready, remove pan from heat and drop a little bit of the mixture into a cup of very cold water. The mixture should immediately turn brittle. If the mixture is still soft and pliable, boil another minute and test again.
Yield: 40 (1-inch) pieces
Ingredients:
2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup light corn syrup
1/4 cup water
1/2 cup Land O Lakes® Butter, cut into chunks
2 (6-ounce) packages (3 cups) shelled salted pistachios
1 (11.5-ounce) can (2 cups) mixed nuts
1 teaspoon baking soda
Directions:
Line a 15x10x1-inch jelly-roll pan with aluminum foil. Butter foil; set aside.
Combine all ingredients except pistachios, nuts and baking soda in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil (5 to 8 minutes).
Add butter; continue cooking, stirring occasionally, until candy thermometer reaches 300°F. or small amount of mixture dropped into ice water forms hard brittle strands (25 to 30 minutes).
Stir pistachios and nuts into candy mixture until well mixed. Remove from heat; stir in baking soda until foamy. Immediately pour mixture, while still foamy, onto prepared pan, spreading 1/8 to 1/4-inch thickness. Cool completely.
Break into pieces. Store in container with tight-fitting lid.
Recipe Tips:
- You can substitute regular chile powder for the chipotle chile powder, but the smoky flavor will be missing.
- To test if the boiling sugar mixture is ready, remove pan from heat and drop a little bit of the mixture into a cup of very cold water. The mixture should immediately turn brittle. If the mixture is still soft and pliable, boil another minute and test again.
Print Recipe
Share
