Ewald Notter

Sandy Pistachios

Preparation info
  • Yield

    796 g

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

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.

Method

  1. Place the pistachios in a 320°F/160°C oven to warm them.
  2. Combine the sugar for the caramel and the water and bring to a boil to slowly dissolve the sugar. (The slow process allows enough time to remove any impurities with a sieve when cooking large quantities.) Once the syrup reaches 239°F/115°C, remove the pan from the heat.
  3. Add the warm nuts. Stir c