For the fourth video, we decided to go with something sweet. Pistachio brittle is a favorite of ours, and hopefully, it will become one for you too. In the recipe, we use a combination of white and brown sugar. If you prefer, you can easily substitute all white. The flavor will be slightly different and equally delicious.
**Pistachio Brittle**
1/2 cup light corn syrup
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, diced
1 1/2 cups raw, unsalted pistachios
1 teaspoon baking soda
Combine corn syrup, water, sugar, and brown sugar in a heavy saucepan. Bring to a rolling boil. Turn off the heat and add salt and butter. Over medium-high heat, stirring occasionally, cook until the caramel reaches 280 degrees Fahrenheit (soft crack stage). Turn off the heat and add pistachios, stirring to combine with the caramel. Return to medium heat and cook until the candy reaches 305 degrees (hard crack stage). Remove from heat and stir in the baking soda. Pour the hot brittle out onto a sheet tray lined with either a silpat or buttered foil. Let cool to room temperature.
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