- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 420
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 58 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 238 mg
- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 420
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 58 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 238 mg
Ingredients
Directions
Special equipment:
a candy thermometer- Spray a quarter-sheet tray with cooking spray.
- Combine the baking soda and vanilla paste in a small bowl and reserve.
- In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
- Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
- Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.
