This brittle recipe is not overly complicated but you do have to work fast and have everything ready because its so quick you'll blink and be finished!
The original recipe called for 340g of pistachios, I was working on a tight budget so I tested it out with about half the amount of pistachios and it all works fine.
I substituted Glucose Syrup for the corn syrup as its very similar from what I can gather and easier to buy here in Australia.
2 cups sugar
1/3 cup glucose syrup
1/2 teaspoon bi-carb soda
200g shelled pistachios - roughly chopped
rock salt to sprinkle
Line a high sided biscuit tray with baking paper - I find it easiest to lightly grease the tray with a quick spray of cooking spray before you line the paper - it will help the paper stay in place. Chop the pistachios and measure out the bi-carb.
In a large heavy based saucepan mix the water, sugar and glucose. Bring it to the boil and then turn the heat down slightly - you will need to watch it closely as it can go from lovely golden colour to dark brown very quickly!
Once it turns a lovely golden-auburn colour take it off the heat and add the bicarb soda. It will start to froth up a bit. Throw in the pistachios and quickly mix them through.
Time is of the essence here so don't try and do something else in the meantime!
Quickly pour the toffee mix on to the lined tray - spread out - you don't want it too thick so aim for about 5mm thickness.
Sprinkle some rock salt over the toffee and leave to set.
Once set, break it into smaller pieces!
Store in cool dry place.
Adapted from The Kitchn