Pistachio Brittle with Ice Cream
Our take on chikki, an Indian candy, uses pistachios but feel free to substitute almonds or cashews in this brittle candy recipe.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, January 2010
- 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
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.