Finale of Food Fight 2.0 Just Released! Click here!
Please enter the email you’re using for this account.
Candied pistachios (or any other nuts) are an elegant accent to your mishloach manos.
9 ounces shelled unsalted pistachios
3 tablespoons Gefen Confectioners’ Sugar
3 tablespoons water
1/2 cup granulated sugar
1/2 teaspoon Haddar Light Corn Syrup
1/2 teaspoon coarse salt
Preheat the oven to 350°F.
Spread the pistachios out on a baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
Transfer the nuts to a bowl and toss with the confectioners’ sugar.
Line a baking sheet with Gefen Parchment or Silpat
Combine the water, granulated sugar, and corn syrup in a small saucepan. Using a candy thermometer, bring to a boil over medium-high heat and cook to 285°F.
Add the toasted nuts and salt and cook, stirring constantly, until the sugar turns white.
Scrape out onto a Silpat. Working quickly with 2 forks, separate the nuts while the sugar is still hot.
Allow to cool completely. Present in little bags or tightly sealed boxes.
Photography: Schon
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation