Chocolate Pistachio Brittle

"No one I know can stop after one bite of peanut brittle. I figured the classic candy would be that much more irresistible made with pistachios and chocolate. Using the microwave oven shortens the preparation time to a few minutes, but be sure to use a large microwavable bowl or other container (I use an 8-cup glass measuring cup) to make the caramel, because the mixture tends to rise up and foam. This brittle is equally good made with pecan or hazelnut pieces." --Jacques Pépin

Recipe: Chocolate Pistachio Brittle

Serves 4 to 6

Ingredients:

2/3 cup semisweet chocolate chunks
2/3 cup shelled pistachio nuts
1 cup sugar
1/4 cup water
1 cup light corn syrup
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter
2 teaspoons baking powder

Instructions:

Line a baking sheet with aluminum foil. Sprinkle the chocolate chunks and pistachios on it and form them into a rough rectangle about 12 by 8 inches.
Combine the sugar, water, corn syrup, and salt in a large microwavable bowl or glass measuring cup and mix well. Cook in a microwave oven on high for 8 minutes. The mixture should be starting to caramelize in the center. You want to stop the cooking as soon as the caramel is pale blond, because it will continue to cook and darken after you remove it from the oven. If it isn’t caramelizing in the center after 8 minutes, continue cooking it for 30 seconds at a time; it could take as long as 10 minutes total.
Remove the bowl from the microwave and, using a heatproof spatula, mix in the butter and baking powder. The mixture will foam.
Pour the caramel on top of the chocolate pieces and nuts on the baking sheet and spread it out so it is about the same thickness throughout. Let cool for at least 1 hour, refrigerated, until the brittle is hard.
Break into chunks to serve. Store leftovers in a plastic container for up to a few weeks.

Note: The caramel can also be cooked on the stove in the conventional way.