Pistachio and Pine Nut Brittle

Serves 10 (serving size: about 1 ounce)  Prep: 2 Hours, 20 Minutes

Pistachio and Pine Nut Brittle is a sweet spin on the traditional peanut brittle. This nut 2/3 cup sugar

1/3           cup light-colored corn syrup
1/4           cup water
1/2           cup unsalted dry-roasted pistachios, coarsely chopped  

1/3           cup pine nuts, lightly toasted
1/4           cup dried cranberries, coarsely chopped
1-1/2        tablespoons unsalted butter, softened
3/4           teaspoon baking soda
1/2           teaspoon vanilla extract
1/4           teaspoon salt

1.      Line a baking sheet with parchment paper.
2.      Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 335° or until syrup is dark golden brown. Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness. Cool completely (about 2 hours). Break brittle into bite-sized pieces.

TIP::
Make-ahead tip: Cool the brittle completely, break into chunks, and store them in an airtight container at room temperature for up to one week.
Candy also includes dried cranberries, giving the brittle a festive color of red and green (from the pistachios) if using for the holidays , but good all year round .