Monday, December 3, 2007
Dessert -Paula Deen's Buttery Pistachio Brittle
I love brittle, it's like popcorn to me. One bite isn't enough. I found this Paula Deen's buttery pistachio brittle recipe. I thought during Christmas it would be a great idea to make some.
BUTTERY PISTACHIO BRITTLE
Makes about 2 1/2 pounds
3 cups sugar
1 & 1/2 cups water
1 cup light corn syrup
2 cups shelled pistachios
1 teaspoon baking soda
1/2 teaspoon orange extract
1/4 cup (1/2 stick) butter
Butter 2 large baking sheets; set aside
In a large Dutch oven, combine sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring constantly, until mixture reaches 232 degrees F. on a candy thermometer.
Stir in pistachios. Cook, stirring constantly until mixture reaches 300 degrees F. on a candy thermometer. Remove from heat, and stir in baking soda, extract, and butter, stirring until butter melts. Quickly pour 1/2 of mixture onto each prepared baking sheet; spread to 1/4-inch thickness. Cool completely. Break into pieces.