Monday, February 22, 2010

Pistachio Day (02/26/10)

Spiced Candied Pistachios

Makes 4 cups


2 1/2 cups unsalted, raw pistachios

1 1/2 teaspoons ground cardamom

1/4 teaspoon salt

2 1/2 cups maple sugar

1/2 cup water

Pinch saffron threads

Glass of ice water


1. Preheat oven to 350 degrees. Toast nuts until golden, about 5 minutes. Mix nuts with cardamom and salt and set aside.

2. Cook maple crystals and 1/2 cup water over medium-high heat until mixture begins to boil. Keep stirring until mixture gets translucent and then starts to thicken. Add saffron.

3. When mixture starts to bubble and cloud, begin dropping small bits of mixture into the ice water. When mixture forms solid balls in the water, about 12 to 15 minutes, remove from heat, quickly stir in pistachios and pour onto a sheet tray lined with wax paper or parchment to cool. If using a candy thermometer, stir in pistachios when mixture reaches 300 degrees.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.