Yields: 1 pound (454 g) of candy
Sugar, corn syrup, vanilla bean, pistachios, butter, kosher salt and baking soda heated up to a thick, gooey batter poured onto a greased baking pan. Cooled then broken into pieces.
Ingredients:
- 1 cup (250 ml) sugar
- 1 cup (250 ml) corn syrup
- 3(45 ml) tbsp of water
- seeds from one vanilla bean or 1 tsp vanilla extract
- 1 tbsp (15 ml) butter
- 1 tsp (5 ml) kosher salt
- 1 tbsp (15 ml) baking soda
- 1 cup (250 ml) shelled pistachios
- pinch of Fleur de sel or sea salt to finish
- butter for tray
Method:
Line a rimmed baking sheet (11x7x2 inch) (28x17x5cm) with foil and butter lightly.
In a medium-sized saucepan with high sides add the sugar and corn syrup to 3 tablespoons of water. Stir over medium heat until the sugar dissolves. Add vanilla bean seeds or vanilla extract.
While cooking place 1 cup (250ml) of water in a container and using a pastry brush; brush down the sides of the pan with water to prevent crystallization.
Bring the mixture to a boil, and cook until a thermometer registers 295F (146°C). About 15 minutes.
Add the butter and pistachios and kosher salt. Cook until temperature reaches 300F (148°C). Caramel should be golden brown.
Sprinkle with baking soda and stir to combine. The mixture will bubble slightly.
Using a spatula; immediately spread the caramel onto the prepared baking tray. Spread evenly and thin about ¼ inch (.31cm) thickness. Sprinkle with salt and allow to set 1 hour.
Break into desired pieces.
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