Pistachio-Chili Flake Brittle!

Everybody knows peanut brittle is dank, so why can’t we show pistachio a little love? Feel free to use any chili flake that you like, but a “fruitier” variety like Aleppo pepper is best in my opinion 🤘🏼 Adam

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Pistachio-Chili Flake Brittle!

Ingredients

• 2 cups Sugar
• ⅓ cup Water
• 1 cup Pistachios, roasted and salted
• 1 Tbsp Chili Flakes
• 1 tsp Kosher Salt

Instructions

1. Line a baking sheet with parchment paper.
2. In a sauce pot, stir together sugar, water, chili flake and salt. Place pan over medium-low heat and cook, swirling occasionally until the sugar melts. Use a brush and water if crystals form around the sides, which can spread and ruin the caramel.
3. Continue cooking the caramel for 20-30 minutes, until deeply brown. The temp should be between 330-350F on a candy or probe thermometer. As soon as the caramel is done, remove it from the heat and stir in the pistachios.
4. Immediately pour the mixture onto a sheet tray forming a thin layer. Spread with a heat-proof spatula if need be. Let the brittle cool completely, then break into small pieces. Store in a resealable container and crush within a few days.