Pistachio brittle

Pistachio brittle

Krokan

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

You can also use almonds or walnuts instead of the pistachios if you wish in this recipe.

Ingredients

Quantity Ingredient
350g caster sugar
pinch sea salt
300g shelled unsalted pistachios
1 tablespoon sesame seeds

Equipment

Quantity Ingredient
sugar thermometer
10 25 x 3-cm baking tin, greased with a little olive oil

Method

  1. Place one-quarter of the sugar in a heavy-based saucepan over medium heat and stir until the sugar dissolves and is a clear, golden colour. Add another quarter of the sugar and stir until the sugar dissolves. Repeat the process in 2 more batches until you’ve used all the sugar and it’s all dissolved.
  2. Stir in the salt, then stop stirring and put in a sugar thermometer. Continue to boil the sugar until it starts to turn a brownish colour and it reaches 150˚C or the ‘hard crack’ stage on the thermometer. This will happen quite quickly.
  3. Immediately take the pan off the heat, stir in the pistachios and quickly pour the mixture into the prepared baking tin. It should be about 2 pistachios deep. Sprinkle the sesame seeds over the top and leave to cool completely.
  4. Cut the krokan into strips with a sharp knife to serve.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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