Pistachio Croquant

Pretty simple recipe for pistachio croquant (essentially just candied pistachios) for a private dinner that I’m catering for my parents on Friday! I’m using it for the dessert course (pears Belle Helene, I’ll try to remember to post the recipe here), but you can also use it as an ice cream topping or anything like that!

By Andrew Cooter

Ingredients

• 1 cup of sugar
• 1 cup of water
• 1 pint (2 cups) of pistachios

Instructions

1. Make a simple syrup. (Mix the sugar and the water in a pot and allow to come to a boil so that the sugar can dissolve fully.)
2. Add the pistachios and stir to coat.
3. Allow the simple syrup to reduce. (Tbh idk how long this took but I poured some of the syrup out halfway through once they were coated, bc I’m impatient af.)
4. Empty the pot onto a lined baking sheet and allow to cool. I will also be blending this to make a crumb for the Belle Helene.
5. Enjoy. (Mandatory)