Okay, okay - it's been a while since the last update. I just haven't made anything that I thought was blog-worthy. Hey, it happens:-)This was a great experiment. I'd made a maple and pecan brittle which was yummy, but this was particularly interesting.
You'll need:
1 cup brown or raw sugar
1 cup corn syrup
4 tablespoons rosewater
300g shelled pistachios
1 teaspoon ground cinnamon
1 teaspoon red food dye
1 tbspn baking soda
Put the sugar in a saucepan with a couple of tablespoons of water over high heat, and stir till dissolved. Pour in the corn syrup and rosewater.
This is the tricky bit. I've never had a sugar thermometer that was in any way reliable, so I use the old water test. Once your toffee has been heating for a few minutes, drop a teaspoon of the mixture into some cold water. If the toffee goes instantly brittle, you're there. Simple as that.
When you are getting close, drop in the pistachios, food dye and the cinnamon and stir. I put the dye in just to give the brittle the slightest warm hue to offset the green pistachios, but you can omit this if you like. Stir in the baking soda - this is essential to getting brittle that breaks cleanly and doesn't pull out your fillings.
Turn out the mixture onto a sheet of baking paper, spread into a thin layer and let cool. Eat, eat, eat!!
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