Makes 4 cups
INGREDIENTS
2 1/2 cups unsalted, raw pistachios
1 1/2 teaspoons ground cardamom
1/4 teaspoon salt
2 1/2 cups maple sugar
1/2 cup water
Pinch saffron threads
Glass of ice water
DIRECTIONS
1. Preheat oven to 350 degrees. Toast nuts until golden, about 5 minutes. Mix nuts with cardamom and salt and set aside.
2. Cook maple crystals and 1/2 cup water over medium-high heat until mixture begins to boil. Keep stirring until mixture gets translucent and then starts to thicken. Add saffron.
3. When mixture starts to bubble and cloud, begin dropping small bits of mixture into the ice water. When mixture forms solid balls in the water, about 12 to 15 minutes, remove from heat, quickly stir in pistachios and pour onto a sheet tray lined with wax paper or parchment to cool. If using a candy thermometer, stir in pistachios when mixture reaches 300 degrees.
Written by and starring: Jess Hulett
Produced and directed by: Mike Stickle
Photgraphy by: Anita Aguilar
©2009 Jessica Hulett. All rights reserved.