Candied Pistachios

1. 1

   Heat the oven to 350F or 325F on convection.

2. 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.

3. 3

   Dump the nuts into a bowl and toss with the confectioners sugar.

4. 4

   Line a baking sheet with a Silpat or parchment.

5. 5

   Meanwhile, put the water, granulated sugar, and corn syrup in a small saucepan.

6. 6

   Bring to a boil over medium-high heat and cook to 285F.

7. 7

   Add the nuts and salt and cook, stirring constantly, until the sugar turns white.

8. 8

   Scrape out onto the Silpat.

9. 9

   Working fast, use a couple of forks to separate the nuts while the sugar is still hot.

10. 10

    Let cool completely and store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.