Pistachios paired with cardamom then kissed with rum makes this vegan Pistachio Cardamom Brittle recipe stand out. Cover it in melted dark chocolate to transform it into pistachio chocolate bark if you want to give it another flavor dimension.
2 cups sugar
¼ cup water
¼ cup amber agave syrup
¼ cup (54 grams) Regular Vegan Butter or non-hydrogenated stick margarine
1 ¼ cups pistachio meats
½ teaspoon cardamom
1 Tablespoon rum
Heat your oven to 350F (177C) with a baking sheet inside. You'll be pouring the Pistachio Cardamom Brittle onto this baking sheet later and spreading it out. It's important that this baking sheet is warm so the brittle doesn't solidify before you get a chance to spread it out on to the baking sheet. Place the pistachios on the baking sheet and place it in the oven for 10 minutes to toast them. Remove the pistachios. Line the baking sheet with parchment paper or a silocone baking mat and place it back in the oven with the heat off so it stays warm.
In a medium, heavy duty saucepan, add the sugar, water, agave syrup and stir it together with clean fingers. Fill a large bowl that's bigger than your saucepan with ice water. This bowl of ice water serves two purposes: if you get burned by hot syrup you can dip your hand in the ice water. It will also be used to cool the hot saucepan after your caramel reaches 325F (163C). Bring the sugar mixture to a boil on high heat, covered, then remove cover. Stir in the Vegan Butter and reduce heat to medium. Do not stir the mixture because natural convection currents will do the stirring for you.
Insert a candy thermometer and bring the mixture up to 300F (149C). After 300F the temperature will rise rapidly. Once the mixture reaches 325F (163C), remove it from heat and dip the saucepan into the ice water for about 10 seconds to stop the caramelization process.
Stir in the pistachios and cardamom with a wooden spoon. Stir in the rum until well incorporated. Remove the baking sheet from the oven, pour the mixture onto it and spread it with a spatula until it's ¼ inch thick. Let it cool completely before breaking it into pieces.
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