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Bring the water, sugar and salt to a boil in a medium saucepan over medium heat. Stir until the sugar has dissolved, then keep it at a medium boil until it reaches the “soft ball” stage. I had a candy thermometer in the pan the whole time. This takes bout ten minutes.
Off the heat, add the chopped pistachios and stir to completely coat. Keep stirring until it crystalizes, just a couple of minutes. It happens fast!
Turn the heat back on and stir the mix until it melts again, taking on a deep brown color, 4-5 minutes.
Moving quickly, carefully pour the hot caramel mix onto a sheet of parchment paper. Top with another sheet and use a rolling pin to roll it out as thin as you can. It hardens very quickly, so you’ll have to move fast.
Remove the top sheet and let this cool about five minutes. Pull the brittle up from the bottom sheet and break into pieces. Simple as that. You have brittle!
I’m not sure how much this actually makes, but it’s fun.
*recipe taken directly from First Frost, but I subbed pistachios for pumpkin seeds.