Pistachio Brittle Crunch

1. 1

   ["I. 1. in a large, heavy saucepan, stir together sugar, corn syrup and water. Cook covered for 1-2 minutes, until mixture boils and completely dissolves into a clear liquid. Remove lid and continue to cook over medium heat, washing down sides with wet pastry brush as necessary, to hard crack stage, or until candy thermometer registers 295 degree F.", "2. Remove from heat; stir in butter. Add nuts, baking soda and vanilla. Stir to combine.", "3. Return to heat and cook, stirring continuously, until the mixture reaches 300 degrees F.", "4. Pour mixture evenly onto two sheet pans sprayed with non-stick spray. While brittle is still soft, put with two forks to 1/4"" or desired thickness. Let cool.", "II. 1. Chop pistachios coarsely. Melt chocolate in microwave or double boiler.", "2. Pour chocolate evenly over one side of brittle. Sprinkle with crushed nuts and let set in refrigerator. Repeat with other side. Let cool and break into irregular pieces."]

* Per serving · 4 servings · Values may vary.

No additional tips available.