It is very important that the nuts be warm when added to the sugar. Cold pistachios would shock the sugar and slow down the caramelizing process. Use a copper pan to caramelize the pistachios, if possible, because nuts roast more easily in copper as the whole pan stays hot.
|Sugar, for the caramel|
|Sugar, for coating|
Note: Normally when cooking sugar in a larger quantity, you would remove any impurities using a sieve. The small amount of sugar in this recipe, however, makes it difficult to do this.
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