Pistachio Brittle

Ingredients

• Nonstick vegetable oil spray
• 1 cup sugar
• 1/4 cup water
• 1/4 cup natural unsalted pistachios

Steps

1. Coat a baking sheet with nonstick spray. In a small heavy saucepan over medium-low heat, stir sugar and water until dissolved. Raise the heat and boil to deep amber, occasionally brushing the pan sides with a wet pastry brush and swirling the pan, about 12 minutes.
2. Stir pistachios into the caramel and immediately pour onto the prepared sheet. Work quickly and carefully because the caramel is very hot and hardens fast: press the tip of a small knife into its edges and gently stretch in every direction into a very thin sheet, approximately 12 by 10 inches. Let the brittle cool completely.
3. Break into irregular pieces. It can be prepared 3 days ahead; keep airtight at room temperature.