Polly-Esther
Assistant Cook
- Joined
- Jun 26, 2004
- Messages
- 27
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 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 (soft ball stage) on candy thermometer. Remove from heat; add vanilla. Cook to lukewarm (about 120°F.)
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.
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 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 (soft ball stage) on candy thermometer. Remove from heat; add vanilla. Cook to lukewarm (about 120°F.)
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.
