25 Feb Crunchy with Pistachio of Bronte DOP
150 g of natural whole shelled pistachios
150 g of sugar
1 tablespoon of water
1/2 tablespoon of lemon juice
Prepare a sheet of parchment paper and place it on a surface that can withstand strong heat
Grease a silicone spatula.
In a steel pot, combine the water, sugar, and lemon juice, simmer until the sugar begins to amber until it becomes caramel.
Add the pistachios, mix briefly and pour the mixture onto the parchment paper using the spatula.
Add another sheet of baking paper on top and with the spatula level the brittle well to a thickness of about 0.5 / cm.
When it is warm, use a previously greased knife to cut the brittle into the classic squares or rectangles shape.
Let it cool completely before enjoying it.