Salted Pistachio Brittle

2 cups sugar 
1/2 cup water 
1 stick unsalted butter 
1/3 cup light corn syrup 
1/2 teaspoon baking soda 
12 ounces shelled pistachios 

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is deep amber and has the very first hints of a lightly burnt aroma (about 10 minutes). Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the pistachios, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon or an offset spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle lightly with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.
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