Cherry & Pistachio Nut Brittle

Lots of foods that are packed with antioxidants, vitamins and minerals are also full of calories. 

And when you’re mindlessly munching as you’re mingling, those calories can add up fast.

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Don’t assume that just because something is dubbed as healthy it is also low-cal. If you like the healthy treats that sometimes show up at holiday parties, that’s great! Have them—in moderation. 

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One somewhat surprising food to moderate would be that neverending bowl of mixed nuts. Yes, nuts of all kinds are full of heart-healthy fats and the various types provide good amounts of other nutrients too (e.g., calcium, folate, selenium, vitamin E). But grab a couple of small handfuls and you’re easily getting a half cup—nearly 450 calories and 40 grams of fat!  EssshhhHealthy fat or not, too much of it wont be so good for your waistline.


A little side-note..more like a comment, really- Don’t you just love how I have been proudly displaying all of my Christmas Delights around my awesome tree?  2000 twinkle lights, baby.  Count them.. two-thousand (..in my most exaggerated voice.)

Cherry & Pistachio Nut Brittle
adapted from Cooking Light

INGREDIENTS

2/3 cup sugar
1/3 cup light-colored corn syrup
1/4 cup water
1/2 cup unsalted dry-roasted pistachios, coarsely chopped
1/3 cup unsalted slivered almonds, lightly toasted
1/4 cup sweetened dried cherries, coarsely chopped
1 1/2 tablespoons unsalted butter, softened
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
 
DIRECTIONS

Line a baking sheet with parchment paper.

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Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 335° or until syrup is dark golden brown. Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan (It will come out in a ball); spread to about 1/2-inch thickness (I used the back of a rubber spatula). Cool completely (about 2 hours). Break brittle into bite-sized pieces.

Make-ahead tip: Cool the brittle completely, break into chunks, and store them in an airtight container at room temperature for up to one week.
 
Nutrition Information
Serves: 10 (about 1 ounce each)
Calories: 176
Fat:7.7 g
Carbohydrate: 27.3 g
Fiber: 1 g
Protein: 2 g

 

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