Ooh, my favorite!


Heston Blumenthal’s Crystallized Pistachios
February 18, 2013, 10:56 am
Filed under: Entertaining, Recipes

Crystallized Pistachios

The thing I haven’t been able to resist all weekend is, for better or worse, the thing that we were left with the most of after the get together on Friday (we may have over-planned). These sugared pistachios that Andrew made are evil and addictive…so here ya go. The recipe.

It’s from the gorgeous Heston Blumenthal at home cookbook, and while the book is more advanced this recipe is quite easy with a few kitchen geek items on hand. Andrew quadrupled the recipe, but as I’m sharing it here it’s the original from the book, using weight as measurement instead of volume.

 

Crystallized nuts

Serves 4

200g pistachios

200g white caster sugar

[special equipment: kitchen scale, candy thermometer.]

Preheat the oven to 170-degrees C (338-degrees F).

Place the nuts on a baking tray at toast in the oven for 12 minutes.

In the meantime, put 150g water and the sugar into a small saucepan. Place it over a medium-high heat and bring to a boil.

When the temperature of the liquid reaches 135-degrees C (275-degrees F), or the syrup is beginning to color at the edge of the pan, add the pistachios and whisk until the syrup has completely crystallized and coated the nuts.

Pour the coated nuts onto a baking tray lined with parchment and allow to cool.

The nuts can be kept in an air-tight container for up to 6 months.

Crystallized Pistachios


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