CANDIED PISTACHIOS
These elegant nuts are a great accent to summer fruits. If you can find the longer, thinner pistachios from Sicily, use them for this recipe-or any time you're eating pistachios. They have the best flavor.
Yield makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat the oven to 350°F or 325°F on convection.
- Spread the pistachios out on a rimmed baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
- Dump the nuts into a bowl and toss with the confectioners' sugar.
- Line a baking sheet with a Silpat or parchment.
- Meanwhile, put the water, granulated sugar, and corn syrup in a small saucepan. Bring to a boil over medium-high heat and cook to 285°F. Add the nuts and salt and cook, stirring constantly, until the sugar turns white. Scrape out onto the Silpat. Working fast, use a couple of forks to separate the nuts while the sugar is still hot.
- Let cool completely and store in an airtight container for up to 1 week.
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