This candied pistachio treat is sweet, salty and crunchy—an almost irresistible combination!
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 and stir over medium-high heat until sugar dissolves and mixture boils. Cook without stirring to 236°F | 110°C (soft ball stage) on candy thermometer. Remove from heat; add vanilla. Cook to lukewarm (about 120°F | 50°C.)
- Add pistachios; stir 5 to 10 minutes or until nuts are coated and syrup is thick and creamy-colored. (Syrup may be very stiff and difficult to stir initially.) Turn onto greased surface and separate nuts.
Makes 3 cups.
Recipe and photograph provided courtesy of California Pistachio Commission.