Pistachio Brittle

01Method

1. 1

   Lay parchment paper on a rimmed baking sheet and apply a light coat of cooking spray.

2. 2

   In a saucepan over medium heat, combine the sugar, butter, water, and salt. Stir continuously until the butter has fully melted, 3 to 5 minutes. Pour in the golden syrup and keep stirring until the sugar dissolves completely, about 5 minutes.

3. 3

   Bring the mixture to a boil while stirring. Once a candy thermometer reads 310°F (155°C), take the pan off the heat and fold in the pistachios, baking soda, and cayenne — the mixture will foam up.

4. 4

   Continue stirring until the foaming subsides and the caramel is smooth, about 1 minute. Pour onto the prepared sheet and use a lightly greased spatula to spread it evenly. Allow to set until hard, about 15 minutes, then break into shards.