Pistachio Brittle Recipe (video)
SUGAR!!! A source of guilty pleasure.… but, is it addictive??
A lot of research has gone into this and it has been proven that sugar affects the part of the brain which controls impulse. As a result, when you eat sugar, you crave sugar.
As we get older, our metabolism slows down. We can’t keep eating the same foods and expect our bodies to remain the same.
I noticed this when I hit 30 and it became crystal clear to me when I hit 40! I have managed to reduce my sugar intake by allowing myself a sugary treat only occasionally.
Christmas is the one time of year when I can let my guard down and indulge knowing that as soon as the New Year comes, I will once again cut back on the sugary treats.
Nut brittle exists in almost every country in one form or another. In many western countries, it is a traditional treat that forms part of the Christmas scene.
Traditional nuts like almond, peanut, pecans and hazel nuts or sesame seeds are commonly used to make nut brittle.
In my recipe I wanted to bring a touch of the Levant to this simple, easy and divine bite. I have done this by using pistachios which are abundant in the region and dried rose petals which are widely used in desserts, beverages and preserves.
I am sure you will have tried brittle that is firm and hard to bite. I prefer a softer brittle, that doesn’t break my teeth.
My recipe calls for glucose syrup but you can substitute this with corn syrup. They both derive from starch but corn syrup is strictly from corn starch, whereas glucose can derive from potato, rice, wheat and even tapioca starch.
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Yield: about 250 grams
1 cup pistachio nuts
½ cup sugar
½ cup butter
1 tablespoon of glucose syrup
Handful of dried rose petals
Flaked sea salt
Oil a disposable rectangular 14x20 cm aluminum tray and put aside.
In a shallow pot heat the sugar and butter until melted then add the syrup over a medium flame. Keep stirring constantly so the mixture does not split. Around 4 to 5 minutes into the stirring, the colour will start to change to golden brown. At this stage add the nuts and give it a quick mix.
Pour into the oiled tray and spread with the back of a spoon, (you need to work very fast at this stage) as it sets so fast that it will be hard to spread it. Sprinkle with the rose petals and a pinch of flaked salt. Once cooled, place the tray in the fridge until the brittle mixture has hardened.
Tip the brittle onto the counter and break into smaller pieces. Consume immediately or keep in an airtight jar and store in a cool and dry place.
The corn and glucose syrup soften the texture of foods and prevent crystallisation of the sugar, giving a softer bite to my brittle.
If you suffer from a wheat allergy or intolerance always use corn syrup or read the label of glucose syrup.
Experiment with different ingredients, try some dried berries, different seeds and nuts or even chocolate drops.
Add a sprinkle of flaked sea salt on the top as it enhances the sweetness.
Per Serving : 2013 Calories; 155g Fat (66.5% calories from fat); 28g Protein; 148g Carbohydrate; 14g Dietary Fiber; 248mg Cholesterol; 970mg Sodium