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.
Raw Pistachio and Kale Pesto RecipeIf the Pistachio Crunch recipe was useful and interesting, you can share it with your friends or leave a comment.