From: Lauren Mitterer, Wild Flour Pastry, Charleston, SC.
½ cup water
1 cup sugar
1 cup pistachios, shelled
In a saucepan, add ½ cup water and 1 cup sugar. Cook until caramel becomes amber colored, then add 1cup shelled pistachios. Carefully pour onto parchment-lined baking sheet. Let cool completely. Break into large pieces by hand.
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