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2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2-1/4 cups
Heart of the Desert shelled pistachios
1 teaspoon baking soda
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In a 3-quart saucepan combine sugar, corn syrup, and water. Cook over
low heat, stirring occasionally, until mixture comes to a full boil. Add
butter and continue cooking, stirring occasionally, until candy
thermometer inserted in mixture reaches 280°F. Stir in pistachios.
Continue cooking, stirring constantly, until candy thermometer reaches
300°F.Remove from heat. Stir in baking
soda. Pour candy onto 2 buttered cookie sheets and spread about 1/4 inch
thick. Cool completely and break into pieces.
Makes
about 2 pounds. |
