Friday, October 1, 2010
Then came food blog hunting. I decided to make brittle, but most brittles called for corn syrup, which I did not want to buy. So I found this recipe from culinate.com, which I halved and tweaked slightly, using pistachios instead of pecans or peanuts. It was such a hit! And I must say, I have been munching on the leftovers all week (and I'm not complaining)....
The salt, chocolate, and crunchy smooth toffee complement each other so well! I can't resist, even when I see them it on my shelf first thing in the morning.
CHOCOLATE PISTACHIO BRITTLE WITH SEA SALT
2 sticks unsalted butter, cut into 1-inch pieces ($2.99)
1 cup of pistachios or any nut, toasted and chopped ($3-4 depending on type of nut)
1 cup semisweet chocolate chips ($1.99)
1/8 cup (or less) coarse sea salt ($1.49)
1/4 tsp salt
1 cup sugar
The Grand Total: $9.47
Use butter to grease a metal baking sheet (Place about 1 tablespoon of butter on a napkin. Rub it all around the baking sheet.) Set aside.
In a metal saucepan, melt the butter, sugar and salt, whisking until smooth. Bring the mixture to a boil over medium high heat, stirring occasionally for about 10 minutes and then constantly for five to 10 more minutes, until the mixture is deep golden (or about 300 degrees on a candy thermometer). Watch it carefully and keep stirring to make sure it doesn't burn!
Stir in the chopped nuts ASAP, then carefully pour the hot toffee into the center the baking sheet. Smooth the toffee out using a silicone spatula (smooth it until it's about 1/2 inch thick).
Let the toffee cool for a minute, then sprinkle the chocolate chips over the toffee. Let the chocolate melt for about four to five minutes, then spread it out evenly with the spatula.
Let cool for another 10 minutes or so, then dust the chocolate with the coarse sea salt. (Sprinkle just a bit at first; if the salt melts into the chocolate immediately, wait another few minutes. The salt should stick to the chocolate without vanishing.
Place the tray of toffee in the freezer and freeze until the chocolate layer is firm, about 30 minutes. Remove from freezer and break toffee into pieces. Layer between sheets of parchment or waxed paper and store in an airtight container at room temperature; the toffee will keep for about two weeks.