Pistachio Brittle with Ice Cream
- Comments()
Martha Stewart Living, January 2010
- Prep Time 5 minutes
- Total Time 30 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- Vegetable oil cooking spray, for baking sheet
- 1/2 cup shelled raw unsalted pistachios, coarsely chopped
- 1 cup sugar
- 1/4 cup water
- Mango or vanilla ice cream
Directions
- Coat a 13-by-17-inch rimmed baking sheet with cooking spray. Sift pistachios using a fine sieve to remove dust and fine pieces. Heat sugar and water in a heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon and washing sides of pan often with a wet pastry brush to prevent crystals from forming, until dark golden, about 9 minutes.
- Stir in pistachios, and immediately pour mixture onto baking sheet. Distribute pistachios evenly using a rubber spatula. Let stand until hardened, about 15 minutes.
- Lightly bang baking sheet on a counter to break brittle into pieces. Serve with ice cream.
No matter the time of year, anytime is the perfect time for a sweet treat like this! Plus the antioxidants in pistachios as well as vitamins and minerals help active people like me keep up my energy production, speeds up recovery and maintains overall health! Try pistachios from Orandi Ranch! Handcrafted with Himalayan Pinksalt! Great stuff! visit www.orandiranch.com and see for yourself!
The ice cream in the picture is Adirondack Creamery ice cream. If you ever see it in a store do yourself a favor and have some. It's AWESOME! My favorite flavor is a mint chip that is so cold and minty it almost tastes like Altoids. Yum!