Pistachio Beer Brittle
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Pistachio Beer Brittle
Pistachio Beer Brittle
1 cup Knee Deep Brewing Tanilla Porter
1 cup light corn syrup
3/4 cup Raley?s Sugar
1/4 tsp. cinnamon
2 tbsp. Sunnyside Farms Butter
1 tsp. baking soda
1 cup roasted, salted pistachio kernels, divided

This lightly spiced brittle was a huge hit with the SE staff!

Prep: 10 minutes Cook: 15 minutes
Cool: 20 minutes Serves: 10

1. Lightly butter a foil-lined baking sheet. Keep warm in a 200°F oven.
2. Bring beer, corn syrup, sugar and cinnamon to a boil in a large saucepan. Cook over medium heat until mixture reaches hard crack stage on a candy thermometer (300°F) without stirring, but tilting pan occasionally.
3. Quickly stir in butter and baking soda, then stir in 3/4 of pistachios and immediately spread thinly onto warm pan. Sprinkle with remaining pistachios and press into the surface.
4. Let cool completely before breaking into large pieces. Store in an airtight container. May be prepared 1 week ahead.

Nutritional Information:
Nutrition per serving: 259 calories, 3 g protein, 8 g total fat (2 g sat.),
47 g carbohydrate, 1 g fiber, 43 g sugar, 6 mg cholesterol, 149 mg sodium, 7 points