Ingredients
2 c sugar
1/2 c water
1 stick unsalted butter
1/3 c light corn syrup
1/2 t baking soda
12 oz roasted salted pistachios
fleur de sel
Preparation
In a 3 qt saucepan combine sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300* on a candy thermometer, 10 minutes.
Remove from heat and carefully add baking soda. Stir in the nuts, then immediately scrape the brittle onto a large, rimmed non-stick baking sheet. Spread into a thin even layer with the back of a large oiled spoon. Sprinkle with salt. Let cool completely, about 30 minutes. Break into pieces.
