Pistachio-Cinnamon Brittle

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4.0 by 4 people

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  • Makes: 20 servings
  • Makes: about 10 ounces candy
  • Prep: 10 mins
  • Microwave: 5 mins

Pistachio-Cinnamon Brittle

Directions

  1. Line a small baking sheet with foil. Butter foil; set baking sheet aside. In a 4-cup microwave-safe glass measure or small bowl combine sugar and corn syrup. Microwave, uncovered, on 100 percent power (high) for 3 minutes, stirring twice.
  2. Stir in nuts and butter. Microwave, uncovered, on 100 percent power (high) for 2 to 3 minutes more or just until mixture turns light golden, stirring after 1 minute and then every 30 seconds. (The mixture continues to cook and becomes more golden when removed from the microwave.)
  3. Quickly stir in baking soda, cinnamon, and vanilla, stirring constantly. Immediately pour mixture onto prepared baking sheet, spreading it as thin as possible. Cool completely. To serve, break into irregular pieces.

From the Test Kitchen

To Store:

Layer brittle between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 weeks or freeze for up to 3 months.

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Nutrition Facts (Pistachio-Cinnamon Brittle)

  • Per serving:
  • 74 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 2 mg chol. ,
  • 64 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 7 g sugar ,
  • 1 g pro.
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