Lemon Ginger Pistachio Brittle

Two essential words, my baker friends: FROOT LOOPS.

It’s inexplicable, I know, but somehow this incredible concoction of cooked sugar, lemon, pistachio and candied ginger cracked the code of what Froot Loops cereal tastes like. Exactly. So I don’t know about you, but I’m getting my candy thermometer ready to make another batch, because any brittle that tastes like the best childhood cereal ever deserves to be inhaled in almost unhealthy proportions.

1 1/2 cups pistachio nuts, chopped and lightly toasted

1/2 cup candied ginger, chopped

1 teaspoon salt (optional)

2 tablespoons unsalted butter

2 teaspoons grated lemon zest

1 teaspoons candied lemon zest (plus sugar for dusting)

1 teaspoon candied orange zest (plus sugar for dusting)

1 teaspoon ground ginger

3 cups sugar

4 tablespoons corn syrup

1/2 cup cold water

3/4 teaspoon baking soda

1 teaspoon lemon extract
1. Preheat oven to 250° and set out silicone baking sheet or parchment-lined cookie sheet. Set aside.
2. Chop pistachios and toast lightly in skillet over medium heat (or in an even layer on a pan in a hot 350° oven for about 8 minutes); set aside.
3. Chop candied ginger, set aside.
4. In medium saucepan add pistachios, 1/2 of candied ginger, salt, butter, 2 teaspoons of grated lemon zest, and ground ginger. Heat on low, stirring nuts until coated with melted butter. Place saucepan in oven to stay warm.
5. Make candied lemon & orange zest: in a small saucepan, bring 1/2 cup of both water and sugar to a boil, and stir to dissolve sugar. Add remaining 1 teaspoon of lemon zest and 1 teaspoon of orange zest to the saucepan. Simmer (so turn the heat down to medium-low) for 8 minutes, and then drain and dry with a paper towel before sprinkling 2 teaspoons of sugar over zest.
6. In large, heavy saucepan, combine sugar, corn syrup and water. Stir with a wooden spoon, then turn heat to medium-low and allow candy to cook without stirring (increase heat to medium if need be). Remove from heat right at 300°.
7. Vigorously stir in baking soda and lemon extract, and stir in warmed pistachio mixture from oven.
8. Working quickly, pour brittle mixture onto prepared surface. Sprinkle remaining pieces of candied ginger and candied lemon & orange zest over surface, then spread brittle (with spatula coated with non-stick cooking spray) to adhere ginger and zest and to evenly spread brittle out.
9. Allow to cool completely, then crack into pieces. Store in an airtight container, using parchment or wax paper between layers if need be.
Tips:
- Skip the salt if your pistachios are salted.
- Spray nonstick spray on your knife before cutting the candied ginger; less will stick onto the blade.
- East way out: skip the candied ginger and up the ground ginger to 2 teaspoons… skip the candied zest and just use regular zest… that’ll save you time and $$. J
- I freeze this stuff but recommend you eat it within a week at room temperature for best texture and flavor.
- Enjoy!
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September 5th, 2015 | More Sweets Please | No Comments | Tags: Candies, Ginger, Lemon, Nuts