Pistachio Brittle

1. 1

   In a 3 qt saucepan combine sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300* on a candy thermometer, 10 minutes.

2. 2

   Remove from heat and carefully add baking soda. Stir in the nuts, then immediately scrape the brittle onto a large, rimmed non-stick baking sheet. Spread into a thin even layer with the back of a large oiled spoon. Sprinkle with salt. Let cool completely, about 30 minutes. Break into pieces.

* Per serving · 4 servings · Values may vary.

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