It’s two am and you’ve been studying for that organic chem midterm for seven hours, fueled by nothing but caramel macchiatos with a double shot of espresso. Time for a decision. Sleep for three hours, get up at 5 to finish studying for your 8am, or pull the all-nighter. You know that your brain has reached it’s capacity for the night, but you’re fighting to believe it. I’m about to tell you what to do.
Grab some sugar. A little salt. A hunk of chocolate. And lots of pistachios.
Brownie points are overrated. Overplayed. Expected. Instead, make this salted chocolate pistachio brittle and bring it in for your professor. When you walk up to hand in your midterm, slip them a nice paper bag full of this grown up candy with a lovely handwritten note, “Before you begin grading my midterm, I’d appreciate it if you’d take a bite of this. I dare you not to finish the entire bag.” The salty-sweet coma that is about to induce will force the prof to give A’s across the board. Promise.
Salted Chocolate Pistachio Brittle
Adapted from Shutterbean
2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 tsp baking soda
8 oz shelled pistachios (I buy the 8oz bag of unsalted shelled from Trader Joes so I can control the salt)
8 oz bittersweet chocolate
In a medium pot, combine the sugar, water, butter and corn syrup. Cook over medium high heat and let boil, stirring frequently. The mixture will get foamy and stuff. Scrape the sides of the pan often, you want everything to maintain a constant temperature. After ten minutes or so the mixture will start to turn a light golden color. Remove from the heat and stir in the baking soda. Then stir in pistachios (At this point you will have to work quickly, for some reason right when the pistachios are added the mixture gets hard very fast). Spread onto a baking sheet lined with parchment paper or waxed paper, as thin as you want. Set aside.
In a microwave safe bowl, break up the chocolate. Heat on power level 5 at 1 minute intervals, stirring in between each until chocolate is completely melted and beautifully shiny. Spread evenly over pistachio/toffee mixture. Let set up for five minutes or so before generously sprinkling the top with sea salt ( I used maldon salt flakes)
Put in fridge just until chocolate hardens, and then break into pieces. Store in an airtight container in the fridge (this is necessary since you didn’t temper the chocolate, if you leave it out it’ll get nasty white spots all over it. Perfectly safe to eat, just not pretty to look at.)