pistachio brittle recipe

If you happen to have walked in to salumeria on the right time, on the right day, you might have been one of the lucky early birds to get your hands on the most delicious pistachio brittle to grace our shelves. central kitchen Pastry Chef, Lisa Lu  whips up all manner of deliciousness in the kitchen on a regular basis and today she was kind enough to share her top secret recipe to the most fingerlicking more-ish pistachio brittle you’ve ever tasted.

peanut brittle at salumeria

1/4 cup water
1 cup sugar
1/8 tsp cream of tartar
1/2 cup corn syrup
1 1/3 cup pistachios, toasted
1 Tbl butter
1/2 tsp pimento picante
1/2 tsp salt
1/2 tsp baking soda

In a pot, cook water, sugar, tartar and corn syrup to a light honey color.

Over medium heat, add nuts, butter, pimento picante and salt.

Immediately after you remove mixture from heat, add baking soda and mix thoroughly.

Spread and pull when warm.

Store in an airtight container.peanut brittle at salumeria

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