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Pistachio Crunch recipe

Pistachio Crunch.

This candied pistachio treat is sweet,salty and crunchy…an almost irresistible combination!

Recipe: Pistachio Crunch

2 cups shelled pistachios
1 cup granulated sugar
1/2 cup water
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

  • Roast pistachios in 300°F (150°C)oven for 10 minutes. Cool.
  • Mix sugar, water and cinnamon. Cook andstir over medium-high heat until sugar dissolves and mixtureboils. Cook without stirring to 236°F | 110°C (soft ballstage) on candy thermometer. Remove from heat; add vanilla. Cookto lukewarm (about 120°F | 50°C.)
  • Add pistachios; stir 5 to 10 minutes oruntil nuts are coated and syrup is thick and creamy-colored.(Syrup may be very stiff and difficult to stir initially.) Turnonto greased surface and separate nuts.

    Makes 3 cups.

    Recipe and photograph provided courtesyof California Pistachio Commission.

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