Thursday, December 24, 2015

Kasbah Pistachio Brittle

Nut brittle always has a place on my holiday cookie platters. It's easy and it only requires a few ingredients that I always have on hand. Butter, sugar, nuts, and chocolate. Yep. That's it.

  • 2 C butter
  • 2 C organic granulated sugar
  • 1 t Kasbah spice blend* (that's my own name for it as the smell is what I imagine a Moroccan kasbah to smell like)
  • 2 C roasted, unsalted pistachios
  • 2 C semisweet chocolate chunks

*Kasbah spice blend: ground cardamom, cloves, cinnamon, coriander, cumin, paprika (sweet and/or hot), mace, nutmeg, and peppercorns

Place sugar and butter in a large saucepan. Cook over medium to high heat, stirring occasionally with a wooden spoon, until it boils. Cover and cook for 3 or 4 minutes. Uncover, reduce heat and cook until it turns an amber color and is completely smooth. Stir in spice and nuts. You need to work quick before the mixture cools too much.

Pour mixture onto a baking sheet lined with parchment paper. Using a wooden spoon, spread thin. Spread the chocolate over the brittle and let stand for 4 to 5 minutes. Once it's glossy, use a butter knife to spread the chocolate over the entire surface of the brittle. Let cool completely. When the chocolate is set, cut or break into pieces.

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