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1
Lightly butter the bottom and sides of an 8-inch square pan.
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2
Cover with parchment paper or aluminum foil (the butter will help it adhere to the pan).
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3
Butter the parchment or foil and set aside.
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4
Place the cream, butter, and salt in a small saucepan over medium heat and bring to a boil.
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5
Remove from the heat and set aside.
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6
Place the sugar, corn syrup, and water in a heavy, deep saucepan or pot over medium heat and cook, stirring, until the sugar is dissolved.
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7
Continue cooking until the mixture starts to turn golden, then swirl lightly to caramelize evenly.
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8
Remove from the heat and whisk in the cream mixture, being very careful because it will bubble up and steam.
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9
Once it stops bubbling, return the mixture to the heat and continue to cook, adjusting the heat to maintain a constant soft simmer, until it reaches 248F on a candy thermometer, about 15 minutes.
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10
Stir in the pistachios and pour into the prepared pan.
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11
Let sit for 2 to 3 hours, until cool to the touch.
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12
Cut into 1-inch pieces and wrap each piece in a piece of cellophane or wax paper, twisting the ends to secure.
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13
Store in an airtight container in a cool, dry place for about 1 month.
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14
The punto, the exact moment when the candy is ready varies not only between different types of candy but also with relation to personal preference.
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15
It is one of the most important aspects of the candy making process because it defines the texture.
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16
Throughout my travels, whenever I asked someone when theyd know their creation was ready, they always responded when it reaches the punto.
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17
I didnt find one person in Mexico who relied on thermometers or cared to have one.
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18
They rely on their senses and experience and are artisans in the truest sense of the word.
