Candied Pistachios are a fun if a slightly unusual decoration for a trifle or just a tasty snack. I've simplified the candying method so they're quick and simple to make with no lengthy boiling required!
40gShelled Pistachios - 40g shelled = 80g in shell
3tbspSugar
1tbspWater
Instructions
Make sure to have a baking tray handy, If it isn't super non-stick like mine, make sure to line it - a silicone liner is the best bet as paper may stick. Greased foil would be an alternative option.
If you need to, start by shelling pistachios. The shells weigh the same as the nut so it is easy to work out how many pistachios in their shell you need.
Place 40g Shelled Pistachiosand 2 tbsp Sugar into a small saucepan (or frying pan).
Start heating the nuts and sugar over a medium high heat. You must under no circumstances walk away from this pan so make sure you have 1 tbsp water and the baking tray easily to hand.
Keep heating and stirring until the sugar starts to melt. Add the water at this point and keep stirring.
Once the sugar is fully melted and coating the nuts, remove the pan from the heat and tip the nuts onto the baking tray. The sugar doesn't want to be caramelised, just melted so don't hang around.
Use the spatula to start to separate the nuts from each other on the tray - don't stress about it and whatever you do, don't touch with your fingers.
After 30 seconds or so, the nuts will have already cooled a fair amount. Sprinkle over the remaining 1 tbsp Sugar.
As soon the nuts are cool enough to handle (surprisingly quickly), start tossing them in the sugar and separating any clumps with your fingers. You can add a little more sugar if needed.
You're finished once all of the pistachios are separated and have a sparking coating of sugar.
Allow to cool fully - around 20 minutes and they're ready to use.