12 minutes

Sugar, 2 Oz
Water, 2,5 Oz
Light agave Nectar, 1 Tablespoon
Butter, 1 Tablespoon
Coarse sea Salt, 1-1/2 Tablespoons
Baking Soda, 1/8 Tablespoon
Chopped pistachios, 1,5 Oz


Combine the first 4 ingredients in a small saucepan over medium heat. Cook for 8 minutes, until golden-brown. Keep an eye on it: as the bubbling slows down, it’s almost ready.
While the sugar mixture is cooking, place a silicone baking mat on a working surface. Have a large piece of parchment paper and a rolling pin handy.
When the sugar mixture is done, quickly remove the pan from the heat and whisk the mixture with salt and baking soda. Stir in nuts. Pour themixture onto the baking mat. Cover with parchment paper and roll it as thin as possible (about 1/8 inch). Don’t worry if the parchment paper sticks to the warm brittle.
Cool the brittle, break it into pieces, and store it in an airtight container.
Any kind of nuts can be used, and spices can be added.
A nice way to eat it is crumbled over icecream.

Thanks To: Il Deborino