Pistachio Crunch

A crunch forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Four Layer Chocolate Log, where it is originally used.

Ingredients

• 2 tbsp (30 ml) unsalted butter
• 1/4 cup (55 g) brown sugar, lightly packed
• 1/4 cup (35 g) unsalted pistachios, roasted and chopped
• 2 tbsp (30 ml) unbleached all-purpose flour

Method

1. In another small pot over medium-high heat, melt the butter with the brown sugar. Let simmer for 30 seconds, until the brown sugar has dissolved. Remove from the heat. Add the pistachios and flour. Mix until just moistened. Press the mixture together with your hands, then roughly crumble it up and let it fall onto the prepared baking sheet.