Pistachio Brittle Crunch Food

PISTACHIO BRITTLE

Steps:

• In a 2-qt. microwave-safe bowl, combine sugar, corn syrup and salt. Microwave, uncovered, on high for 3 minutes. Stir. Microwave 2 minutes longer. Stir in butter and pistachios. Microwave on high for 30-60 seconds or until mixture turns a light amber (it will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread out. Refrigerate for 20 minutes or until firm; break into small pieces. Store in an airtight container.

PUMPKIN TART WITH PISTACHIO CRUST AND BRITTLE

Steps:

• Tart shell: Chop pistachios and confectioners' sugar in a food processor until nuts are ground into a powder, 30 seconds. Add flour and salt; pulse until combined. Add butter; pulse several times until mixture resembles coarse meal. Add egg mixture; pulse until dough just comes together into a ball. Press dough evenly into bottom and up sides of an 11-inch fluted tart pan with removable bottom. Prick bottom of tart with a fork in several places. Freeze tart shell 15 minutes.
• Heat oven to 325 degrees F. Line tart shell with parchment paper and fill with pie weights or dried beans. Place tart pan on a baking sheet. Bake 15 minutes. Remove parchment and weights from shell. Bake shell 8 minutes longer, until golden. Cool completely on a wire rack. Raise oven temp to 350 degrees F.
• Filling: Whisk all ingredients until blended; pour into crust. Carefully cover crust edge with foil (so crust does not get too dark). Bake until filling is set and crust is golden, 50 to 60 minutes. Transfer to a wire rack and cool completely. (Tart can be prepared up to this point 2 days ahead and refrigerated.) Slide tart off pan bottom onto serving plate. Cut into wedges. Serve with gelato and a piece of pistachio brittle.
• To make pistachio brittle: Line a baking sheet with nonstick foil. In a saucepan, heat sugar and water to a boil over medium-high heat, swirling pan to dissolve sugar. Cook, without stirring, until syrup turns a light honey color, 4 minutes.
• Add pistachios to caramel; stir to completely coat nuts and cook until caramel deepens to an amber color. Quickly pour onto prepared baking sheet and spread into an even layer with a rubber spatula.
• Cool 30 minutes, until hard. Break brittle into small pieces before serving. (Can be made 1 week ahead; store in an airtight container at room temperature.)

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.

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.

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 CRUNCH | WEIGHT WATCHERS

Steps:

• Spoon the yogurt into a bowl and sprinkle over the pistachio flavoured pudding mix.
• Use a whisk or a spoon to beat the mixture so that it is thick and smooth and is lump free.
• Spoon the mixture into two pudding bowls.
• Sprinkle the grape nuts over the top of the pudding and serve straight away *
• Enjoy .... & don't forget to track it!

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.

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 BRITTLE

Steps:

• Line a rimmed baking sheet with parchment or a silicone mat. Spray with non-stick spray or brush with oil or butter. Set aside.
• In a medium saucepan, combine the sugar, corn syrup and water. Cook over medium heat, whisking to combine. Fit a candy thermometer into saucepan. Stirring often, bring to a boil and cook until mixture reaches 290°F (140°C).
• Add pistachios, butter and salt to pan. Stir to combine (mixture will seize up at first but then loosen again). Continue cooking until caramel turns a pale amber brown (about 300°F/148°C) and nuts smell toasty. Off heat, add the baking soda and stir in quickly (it will bubble up a bit).
• Quickly pour the caramel onto the prepared baking sheet. Using an offset spatula or heatproof rubber spatula (greased with a little cooking spray or butter) spread out as thinly as possible. Sprinkle with flaky sea salt (to taste) and leave to cool completely. Once cool, break brittle into pieces. Store in an airtight container at room temperature.

PERSIAN CANDY: PISTACHIO BRITTLE

Steps:

• Line a rimmed baking sheet with parchment paper and lightly coat with nonstick spray or line baking sheet with silicon mat.
• Crush the saffron threads with the back of a spoon in small bowl. Soak saffron in rose water in a small bowl and set aside.
• Bring sugar, corn syrup, honey, and 2 tablespoons of water to a boil in a medium saucepan fitted with candy thermometer over medium heat. Stir to mix and dissolve sugar. Cook, swirling occasionally, until thermometer registers 290°F, about 5 minutes.
• Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°F, about 2 minutes. Vigorously mix in baking soda, then saffron rose water mixture. Caramel will bubble at first but then look smooth and creamy.
• Immediately pour onto prepared baking sheet and spread out as thin as possible with oiled spatula or by tilting baking sheet, work quickly. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite-size pieces.

RECIPE: SALTED PISTACHIO BRITTLE (BETTER THAN CHRISTMAS COOKIES!)

Steps:

• In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is deep amber and has the very first hints of a lightly burnt aroma (about 10 minutes). Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the pistachios, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon or an offset spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle lightly with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

PISTACHIO BRITTLE WITHOUT CORN SYRUP

Steps:

• Butter a rimmed baking sheet; set aside. Stir together sugar, water and salt in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar is dissolved.
• Continue cooking without stirring until mixture turns golden amber and temperature is approximately 330 F.
• Remove pan from heat. Stir in nuts. Immediately pour mixture onto buttered baking sheet.
• Let cool completely, about 30 minutes. Break into pieces. Store in airtight 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.

APRICOT-YOGURT SEMIFREDDO WITH SALTED PISTACHIO BRITTLE

Steps:

• Brittle: Line 2 large baking sheets with nonstick foil. Stir sugar, corn syrup, and water in a large heavy saucepan to combine. Cover; heat to boiling over high heat. Uncover; attach a candy thermometer to side of pan. Boil on medium heat, without stirring, until mixture registers 305 degrees F, about 30 minutes. Remove from heat; immediately stir in butter, extract, pistachios, and baking soda (mixture will bubble up). Working quickly, pour mixture onto baking sheets; spread evenly with an offset metal spatula and immediately sprinkle with sea salt. Cool; when firm, break into large uneven pieces and store in an airtight container. (Can be made 1 week ahead.) Coarsely chop enough brittle to measure 3/4 cup for the semifreddo.
• Semifreddo: Semifreddo: Line a 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving a generous overhang on all sides. Cut enough apricot halves into a 1/4-inch dice to measure 3/4 cup; set aside. Chop remaining apricots and combine with honey in a medium saucepan and bring to a boil; boil 2 minutes, stirring constantly. Remove from heat; puree in a food processor. Scrape mixture into a small bowl; freeze 20 minutes to cool. Put yogurt into a large bowl; fold in apricot puree.
• Beat egg whites in a large bowl on medium speed until soft peaks form. Gradually beat in granulated sugar; increase speed to high and beat until stiff peaks form; fold into yogurt mixture. Using the same bowl and beaters, beat cream and confectioners' sugar until stiff yet billowy peaks form; fold into yogurt mixture.
• Spread half of the yogurt mixture into an even layer in prepared pan; sprinkle with reserved diced apricots and chopped brittle. Spread remaining yogurt mixture over top (pan will be very full and mixture will extend over top of pan). Fold plastic-wrap overhang over semifreddo to cover. Freeze overnight. (Can be made 2 days ahead; keep frozen.)
• Fruit in wine syrup: Put apricots and figs in a glass bowl; set aside. Bring wine, nectar, honey, and sugar to a boil in a small heavy saucepan over medium-high heat, stirring occasionally. Simmer mixture until syrupy, about 4 minutes. Pour syrup over fruit in bowl; cool completely. (Can be made 8 hours ahead, covered, and refrigerated.)
• To serve, lift semifreddo from pan by plastic-wrap overhang and invert onto cutting board. Remove plastic wrap. Dip a knife into hot water, wipe dry, and cut semifreddo crosswise into 3/4-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate with some poached apricots and figs. Spoon some wine syrup over fruit and serve with pieces of brittle.

LIME PISTACHIO BRITTLE

Steps:

• Line a rimmed baking sheet with a Silpat liner or a sheet of parchment paper sprayed with nonstick cooking spray.
• Place the Maldon salt in a small bowl, and then zest in the lime zest using a microplane grater. Massage the lime zest and salt together with your fingers, and set aside until the end.
• In a medium saucepan whisk together the sugar, corny syrup, and 3 tablespoons of water. Stir over medium heat until the sugar dissolves. Fit the pan with a candy thermometerand bring to a boil. Cook until the thermometer registers 290 degrees - about 3-4 minutes. Sugar mixture will start to darken at this point.
• Once the sugar hits 290, stir in the pistachios, butter and salt and continue to cook. The mixture will harden a bit when you first add the nuts, but will soften again as it heats up. Bring the mixture up to 300 degrees - should be another 3-4 minutes. Sprinkle the baking soda over the sugar mixture and then stir quickly to blend (it will bubble up).
• Immediately pour the sugar mixture onto the prepared baking sheet and spread out as thinly as possible. Sprinkle your lime salt mixture over the top of the caramel, and then let it harden and cool completely. Break the brittle into pieces. This is the fun part - I like to lift the tray up about 6-8 inches and then drop it back down on to the counter. It's the little things, you know?

PISTACHIO NUT BRITTLE

Steps:

• Preheat the oven to 350 degrees. (180 C).
• Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
• Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
• Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
• Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

PISTACHIO BRITTLE

Steps:

• Place pistachios on baking sheet; bake in 300 degree F oven to keep warm while preparing candy.
• Combine sugar, butter, water and corn syrup in saucepan.
• Cook, without stirring, to soft crack stage (275 degrees F) on candy thermometer.
• Add lemon extract and pistachios.
• Pour onto foil lined baking sheet.
• Cool.
• Break into serving-size pieces.
• Makes approximately 36 pieces.