Monday, November 11, 2013

Dried Cherry & Pistachio Brittle


2 ½ Cup Sugar
1 ¼ Cup Light Corn Syrup
1 Cup Water
1 Tsp Salt
1/3 Cup Butter
1 Tsp Cayenne Powder
1 Tsp Espresso Powder
1 Tbsp Baking Soda
¾ Cup Pistachios – Chopped
¾ Cup Dried Cherries - Chopped

Line a cookie sheet (w/ sides) with parchment paper.  I used an 11 x 16” pan.  Spray generously w/ non stick spray.

In a large sauce pan (I used a Dutch oven), over high heat combine, sugar, corn syrup, water, salt, butter, cayenne pepper & espresso powder.  Stir with whisk until sugar is dissolved.  Bring to a boil for about 10 minutes or until candy thermometer reads 290 degrees.  NOTE:  You HAVE to use a candy thermometer and get the temperature to 290 or it won’t work.

Add baking soda.  It will foam up, don’t worry.  Keep stirring and whisk in dried cherries and pistachios.  You must work quickly because this reaction happens FAST.  Pour mixture onto cookie sheet and spread out evenly.  Let cool for about ½ hour, then crack brittle and enjoy.



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