Christmas Goodies Part 1

From bottom left:  Brown-Butter Sugar Cookies, Spice Cookies, Gluten-Free Chocolate Cookies, Mint Patties, Pistachio Brittle, Penuche

The Pistachio Brittle was a big hit this year.  I make it every year although not necessarily to share!  It is very good.  Rich, buttery, big taste of pistachios.  Yum


Pistachio Brittle Recipe

Nonstick cooking spray
1 cup sugar
1/4 cup light corn syrup
1 1/2 cup shelled pistachios
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon unsalted butter

Spray the back of a baking sheet with the nonstick cooking spray and set aside.

In heavy saucepan, place 1/2 cup water, sugar, and corn syrup.  Cook the mixture over high heat until it registers 295 degrees on a candy thermometer, about 12 to 15 minutes.  Using a wooden spoon, quickly stir in the pistachios.  Turn off heat, add the vanilla, baking soda, and butter and stir until well-blended.

Quickly turn the mixture out onto the back of the prepared baking sheet.  Spread the brittle as thin as possible with a wooden spoon.  Let cool for five minutes.  Run a spatula under the brittle to loosen in from the pan.  Let cool completely.

Break the brittle into pieces and serve at room temperature.  Store brittle between layers of waxed paper in an airtight container at room temperature for up to one week.  Makes about 4 cups. 



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