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Candied pistachios (or any other nuts) are an elegant accent to your mishloach manos.
9 ounces shelled unsalted pistachios
3 tablespoons Gefen Confectioners’ Sugar
3 tablespoons water
1/2 cup granulated sugar
1/2 teaspoon Haddar Light Corn Syrup
1/2 teaspoon coarse salt
Preheat the oven to 350°F.
Spread the pistachios out on a baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
Transfer the nuts to a bowl and toss with the confectioners’ sugar.
Line a baking sheet with Gefen Parchment or Silpat
Combine the water, granulated sugar, and corn syrup in a small saucepan. Using a candy thermometer, bring to a boil over medium-high heat and cook to 285°F.
Add the toasted nuts and salt and cook, stirring constantly, until the sugar turns white.
Scrape out onto a Silpat. Working quickly with 2 forks, separate the nuts while the sugar is still hot.
Allow to cool completely. Present in little bags or tightly sealed boxes.
Photography: Schon
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