Pistachio Brittle

• Butter-flavored cooking spray
• 1 1/2 cups firmly packed brown sugar
• 3 tablespoons light corn syrup
• 2 tablespoons water
• 1 1/2 tablespoons white vinegar
• 1/8 teaspoon salt
• 1/4 cup plus 2 tablespoons butter, cut into pieces
• 1 1/4 cups shelled pistachio nuts, toasted

1. Lightly coat a jellyroll pan or large cookie sheet with cooking spray; set aside.
2. Combine brown sugar and next 4 ingredients in a heavy 2-quart nonstick saucepan. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
3. Uncover, and attach a candy thermometer to side of pan. Cook, stirring constantly, until thermometer registers 280u0b0. Add butter.
4. Cook, stirring constantly, until thermometer registers 300u0b0 (hard crack stage). Remove thermometer. Quickly stir in pistachios, immediately pouring mixture onto prepared pan. Quickly press nuts into a single layer within candy mixture. (Candy will not cover pan.) Cool completely; break brittle into pieces. Store in an airtight container.

butter, brown sugar, light corn syrup, water, white vinegar, salt, butter, pistachio nuts

Taken from www.myrecipes.com/recipe/pistachio-brittle (may not work)