Candied Pistachios Recipes

TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS

Steps:

• For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
• For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
• For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
• To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.

CANDIED PISTACHIOS

Steps:

• Heat the oven to 350°F or 325°F on convection.
• Spread the pistachios out on a rimmed baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
• Dump the nuts into a bowl and toss with the confectioners' sugar.
• Line a baking sheet with a Silpat or parchment.
• Meanwhile, put the water, granulated sugar, and corn syrup in a small saucepan. Bring to a boil over medium-high heat and cook to 285°F. Add the nuts and salt and cook, stirring constantly, until the sugar turns white. Scrape out onto the Silpat. Working fast, use a couple of forks to separate the nuts while the sugar is still hot.
• Let cool completely and store in an airtight container for up to 1 week.

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.