Recipe: Microwave Pistachio Brittle (makes about 1 pound)

MICROWAVE PISTACHIO BRITTLE

Vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup roasted, shelled pistachios*
1 teaspoon butter
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon baking soda
1/3 cup coarsely ground pistachios (optional)

Spray a cookie sheet well with vegetable oil; set aside.

Combine sugar and corn syrup in a 1 1/2-quart glass casserole or Pyrex measuring bowl. Microwave on HIGH 4 minutes.

Stir in pistachios. Microwave on HIGH 3 to 5 minutes more, until brown.

Stir in butter, vanilla and almond extract. Microwave on HIGH 1 to 2 minutes more, until pistachios are lightly brown and syrup very hot.

Coat a wooden spoon with vegetable oil and use it to stir in baking soda until light and foamy.

Pour onto prepared cookie sheet. If desired, quickly sprinkle coarsely ground pistachios on top. Let brittle cool on baking sheet 30 minutes to 1 hour.

Flex sheet to remove brittle and break into small pieces. Store in airtight container.

*Almonds, pecans, walnuts, macadamia nuts, cashews or peanuts may be substituted for the roasted pistachios.

Makes about 1 pound, 40 servings (A half-pound makes a generous gift)
Adapted from source: Linda Cicero, McClatchy Newspapers, December 2010