Features of "Almond and Pistachio Brittle"

Cuisine: Indian

Served as snacks, suitable for vegetarians

Ingredients for "Almond and Pistachio Brittle"
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Vegetable oil - ½ cup
Sugar - ¾ cup
Pistachios - ½ cup, slivered
Almonds - ½ cup, slivered

Method of cooking "Almond and Pistachio Brittle"

Brush oil on a large wooden board or marble slab, rolling pin and blade of a large knife.
In a heavy saucepan, heat oil over medium heat heat for 5 minutes.
Add sugar and cook until sugar begins to turn golden, 2 to 3 minutes.
When oil begins to separate from sugar, start stirring constantly until sugar is completely dissolved and no lumps remain (about 2-3 minutes).
Mixture should be smooth and light brown.
Remove as much oil as possible, leaving the syrup behind in the pan.
Reduce heat to low, stir in nuts, and then remove from heat.
Immediately pour mixture onto prepared board.
Roll out to ¼ inch thickness.
Quickly cut into small squares while still hot.
Store brittle in airtight container.