Crunchy Pistachio Nut Recipe
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This buttery paste is easy to prepare. Make it for gifts or make it for family meals.
Use this trusty crystal thermometer to make it brittle. To check the accuracy of the thermometer, place it in boiling water for 10 minutes. It should register 212°F (100°C). If it is off by a degree or two, adjust the boiling temperature according to the recipe.
What you’ll need
1/2 teaspoon vanilla extract 1/2 teaspoon baking soda 4 tablespoons butter (salted or unsalted) 1 tablespoon water 2 cups granulated sugar 1 cup light corn syrup (or Lyle’s Golden Syrup, buy Lyle’s on Amazon cups shelled pistachios, unsalted, unroasted
How to make it
Butter a whole baking sheet, or take out a large silicone baking mat or lightly oiled paper towel. Combine vanilla and baking soda in a small bowl or dish; set aside. Combine butter, water, sugar and syrup in a large container for sauce. Attach the compact thermometer so that it is in the liquid but not touching the bottom or sides of the pan. Cook the mixture over medium heat, stirring frequently, until the sugar has dissolved and the mixture reaches 280F. Add the pistachios (the temperature will drop temporarily) and continue cooking, stirring constantly, until the mixture reaches 300F/138C. Immediately remove the mixture from the heat and stir in the reserved baking soda and vanilla mixture. Pour the mixture onto a cast-iron baking sheet or silicone baking mat. Spread out if necessary and allow to cool. The batter will set and harden in about 10 to 20 minutes. Finally, crystallize the capsules into smaller pieces. Store at room temperature in an airtight container, separated by seal paper or wax paper. The silver should keep for up to 1 month.
Buy cane sugar pistachios from Amazon
Tips :
Pistachios should be at room temperature before adding to the crystallized mixture.
If the sourdough hardens before it spreads, transfer it to a large oiled baking sheet and place it in a 350°F oven for about 5 minutes. Let it cool, then continue spreading.
To cool, dip it lightly into the oiled baking sheet with parchment paper and roll out the bundle with a rolling pin.
Using a little pickle, sprinkle a pinch of sea salt on the end of the plug.
Makes about 1/2 a pound.
Nutritional guidelines (per serving) Calories 175 Total fat 7 g Saturated fat 2 g Saturated fat 3 g Cholesterol 5 mg Sodium 27 mg Carbohydrate 29 g Fiber 1 g Protein 2 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
