Yogurt With Pistachio Brittle Recipes

GREEK PISTACHIO BRITTLE

Steps:

• Heat the honey in a medium saucepan to 130C (270F).
• Remove from heat and stir in the pistachios and lavender.
• Spread the pasteli onto a silpat or nonstick parchment. If using parchment, cover with another piece of parchment.
• Using a rolling pin roll out the pasteli to a thin sheet, about 1 cm (1/8 inch) thick.
• Cut into squares or diamonds when cool and keep stored in a cool, dry place.

RICH PISTACHIO BRITTLE

Steps:

• Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage)., Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

YOGURT WITH PISTACHIO BRITTLE

Steps:

• Lightly coat an 8" square baking dish with cooking spray. In a small saucepan, cook sugar over low heat, stirring occasionally with a silicone spatula or wooden spoon, until sugar melts and turns lightly golden, about 12 minutes. Remove from heat and add nuts, stirring quickly to combine. Immediately pour brittle into baking dish; spread evenly into a 1/4- to 1/2-inch-thick layer and sprinkle with salt. Use a sharp knife to score the brittle into 8 wedges. Let cool completely. Remove brittle from pan and break into wedges. Chop wedges into small pieces. Divide yogurt, honey, apricots and brittle among 8 bowls.