And this, friends, is what they call a tease. That pistachio brittle you see there—lightly salted and very nearly burnt—is absolutely, completely, through-and-through delicious. And I made it and I’ve got the recipe for you. I do.
But you’ll have to head over to The Kitchn, where I was invited to guest post as part of a series of holiday guest posts, to read about this treat. So, my instructions are two-fold: (1) check out the guest post (and make yourself at home while you’re there, because it’s a beautiful site) and (2) add this brittle to your holiday baking to do list. Got it?
See you back here on Friday for a bright little cake that will round out your weekend brunch (and, as a bonus, moonlight as dessert, too).
The recipe for this Salted Pistachio Brittle, adapted from Food & Wine, is here.