Here’s a quick and easy recipe for sweetened pistachios. It actually takes longer (3 hours of unsupervised time) to make the lemon syrup than making the pistachios. Keep in mind that you’ll need only 2T of the syrup. There are my other uses for lemon syrup, which you can find online, so the unused portion won’t go to waste.
This recipe is from Serious Eats, so you know it’s got to be good.
What you’ll need for the pistachios
- 140g (1 cup) shelled pistachios
- 2T lemon syrup (preferably freshly made)
- 25g (0.25 cups) powdered sugar
- 1T freshly grated lemon zest (optional)
What to do
Adjust one of your oven racks to the middle position and begin heating it to 350°F.
Mix the pistachios and lemon syrup in a small bowl, stirring to coat each nut. Spoon the nuts onto a rimmed aluminum baking sheet lined with parchment paper. Do not use waxed paper or aluminum foil. Bake the pistachios until they are deep amber in color—12 to 15 minutes. Because the acidic syrup browns dramatically, let the pistachios get darker than you’d expect—they’re not burning.
While the pistachios are toasting, sift the powdered sugar into a medium bowl and whisk it with the lemon zest, if using. When they’re done toasting, add the hot pistachios to the sugar bowl and toss them to coat. Let them sit for about 30 minutes—until they’re cool and crisp—before eating.
They will keep in an airtight container at room temperature for up to 3 months.
What you’ll need for the lemon syrup
- Rinds from 6 medium lemons (425g)—the juice should be squeezed from them
- 200g (1 cup) granulated sugar
Cut the lemons (rind) into a few big chunks each and toss them with the sugar in a large glass, ceramic, or stainless-steel mixing bowl. Cover tightly and let them stand at room temperature for about 3 hours, stirring once every 45 minutes or so, until the sugar has completely dissolved.
Using a cheesecloth-lined or fine-mesh stainless-steel strainer set over a nonreactive bowl, strain the syrup from the rinds. Working in batches, transfer the rinds to a stainless-steel potato ricer and squeeze hard to release any extra syrup, allowing it to pass through the strainer into the bowl. Discard the used rinds or use them for candied lemon peels.
Refrigerate the syrup for up to 3 months in a glass bottle or small jar.
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