Lunchbreak: Pistachio Brittle and Hot Buttered Rum Marshmallows

Midday News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Chef Toni Roberts


theWit Pop Up Shop

201 N. State Street

Chicago, IL 60601


Pistachio Brittle

Yield: approximately 2 1/2 lbs

8 fl oz water

3 cups sugar

½ cup light corn syrup

½ tsp baking soda

1 tsp salt

2 tablespoons soft butter

3 cups pistachios, toasted

  • Toast the pistachios in the oven at 350F until fragrant.
  • Meanwhile, prepare a heat resistant surface to pour to brittle. Line the surface (marble or granite counter, unfinished wood such as a cutting board, a large sheet pan) with a baking mat (such as silpat) or foil sprayed heavily with pan spray.
  • Add the pistachio, baking soda, salt, and butter to a bowl and set aside.
  • Cook the water, sugar, and corn syrup to an amber caramel over high heat.
  • Check the color of the caramel by lifting a little out with a high heat spatula or wooden spoon and look through the caramel to see the true color. (As opposed to looking in the pan which will show a darker color.)
  • Remove from the heat and dump in the pistachios, baking soda, salt and butter.
  • Stir safely and vigorously until all of the butter is melted and the pistachios are mixed in.
  • Pour onto your prepared surface.
  • Spread with the spatula and pull as it cools. Be very careful!
  • Cool completely and store in an airtight container at room temperature.

  Hot Buttered Rum Marshmallows

Yield: 12 large marshmallows

2 fl oz water

2 fl oz dark rum (such as Meyers)

1 ½ cup sugar

½ cup corn syrup

½ cup egg whites (about 4-5 eggs worth)

1/8 tsp cream of tartar

6 gelatin sheets, bloomed in cold water or 2 tablespoons powdered gelatin bloomed as directed

1 tablespoon vanilla bean paste or extract

¼ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1/8 tsp clove

Zest of 1 orange

Food coloring (optional, I like orange, yellow and pink)

Cornstarch as needed

  • Prepare a pan for the marshmallows by spraying with pan spray, line with parchment, and heavily spray the parchment. Have a top sheet of parchment sprayed and ready on the side.
  • Begin whipping the egg whites and cream of tartar on high speed to stiff peaks.
  • In another pot, cook the water, rum, sugar and corn syrup to 240F.
  • Add the gelatin to the cooked sugar.
  • Turn down the mixer speed (mixing the egg whites) to medium and slowly pour the cooked sugar down the side of the bowl avoiding the whip.
  • Whip until cool about 10 minutes.
  • Add the vanilla, salt, cinnamon, nutmeg, clove, and orange. Whip to thoroughly combine.
  • Remove the bowl from the mixer and the whip attachment.
  • Add sporadic drops of food color.
  • Use a large spatula to gently fold 2-3 times. Do not mix until it is fully marbled as it will then overmix as it is being spread in to the pan.
  • Spread the marshmallow into the pan and top with the prepared top sheet of sprayed parchment.
  • Allow to set 5 hours.
  • Peel off parchment and turn out onto a liberally cornstarch covered cutting board. Cut as desired and toss with cornstarch.
  • Store in an airtight container at room temp or in the freezer.


Latest News

More News