Guest guest Posted June 7, 2008 Report Share Posted June 7, 2008 California Pistachio Crunch 2 cups shelled pistachios 1 cup granulated sugar 1/2 cup water 3/4 teaspoon ground cinnamon 1 teaspoon vanilla extract Roast pistachios in 300 degrees oven for 10 minutes. Cool. Mix sugar, water and cinnamon. Cook and stir over medium-high heat until sugar dissolves and mixture boils. Cook without stirring to 236 degrees, soft ball stage on candy thermometer. Remove from heat; add vanilla. Cook to lukewarm, about 120 degrees. Add pistachios; stir 5 to 10 minutes or until nuts are coated and syrup is thick and creamy-colored. Syrup may be very stiff and difficult to stir initially. Turn onto greased surface and separate nuts. Yields 3 cups. Quote Link to comment Share on other sites More sharing options...
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