RICH PISTACHIO BRITTLE RECIPE: HOW TO MAKE IT
Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield about 1-1/2 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 161 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 18g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
GRANDMA'S CHRISTMAS BRITTLE RECIPE: HOW TO MAKE IT
Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this peanut brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe. —Karen Grenzow, Sumas, Washington
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield about 2-1/2 pounds.
Number Of Ingredients 9
Steps:
- Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°., Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 292 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 247mg sodium, CarbohydrateContent 41g carbohydrate (34g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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