Almond And Pistachio Brittle Recipe

• Vegetable oil
• 1/2 c. Vegetable oil
• 1 c. Sugar
• 3/4 c. Pistachios, slivered
• 3/4 c. Unblanched almonds, slivered

1. Oil a large wooden board or possibly marble slab, rolling pin and blade of a large knife.
2. In a heavy 3-qt saucepan, heat 1/2 c. oil over medium high heat for 5 min.
3. Add in sugar and cook till sugar begins to turn golden brown, 2 to 3 min.
4. When oil begins to separate from sugar, start stirring constantly till sugar is completely dissolved and no lumps remain (about 2-3 min).
5. Mix should be smooth and light brown.
6. Pour off as much of the oil as can be easily removed, leaving the syrup behind in the pan.
7. Reduce heat to low, stir in nuts, then remove from heat.
8. Immediately pour mix onto prepared board.
9. Roll out to 1/4-inch thickness.
10. Quickly cut into small squares while still warm.
11. Store brittle in airtight container.

vegetable oil, vegetable oil, sugar, pistachios, unblanched almonds

Taken from cookeatshare.com/recipes/almond-and-pistachio-brittle-63529 (may not work)