16 servings coarse gray sea salt (such as fleur de sel or sel gris)
0.5 cup plus light
1 teaspoon kosher salt
1 cup natural pistachios raw unsalted shelled coarsely chopped
1 cup sugar
1 tablespoon butter unsalted
Equipment
baking sheet
sauce pan
baking paper
whisk
kitchen thermometer
spatula
candy thermometer
Directions
Line a rimmed baking sheet with parchmentpaper; spray with nonstick spray and setaside.
Whisk sugar, corn syrup, and3 tablespoons water in a medium saucepan. Stirover medium heat until sugar dissolves.Fit saucepan with candy thermometer,bring mixture to a boil, and cook untilthermometer registers 290°F, 3-4 minutes.
Using a heatproof spatula, stir inpistachios, butter, and kosher salt (syrupwill seize initially, but will melt as it heatsback up). Continue to cook syrup, stirringoften, until thermometer registers 300°Fand pistachios are golden brown, 3-4minutes. Caramel should be pale brown(it will darken slightly as it cools).
Sprinkle baking soda over and stir quicklyto blend caramel thoroughly (mixturewill bubble vigorously).
Immediately pour caramel onto preparedbaking sheet and, using a heatproofspatula, quickly spread out as thinas possible.
Sprinkle sea salt over and letcaramel cool completely. Break brittle intopieces. DO AHEAD: Brittle can be made1 week ahead. Store airtight between sheetsof parchment paper (to prevent sticking)at room temperature.
