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.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Heat the oven to 350°F or 325°F on convection.
Step 2
Spread the pistachios out on a rimmed baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
Step 3
Dump the nuts into a bowl and toss with the confectioners’ sugar.
Step 4
Line a baking sheet with a Silpat or parchment.
Step 5
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.
Step 6
Let cool completely and store in an airtight container for up to 1 week.
