American Pistachios Caramel Candies

By Chef Stefania Corrado

American Pistachios Caramel Candies

 

Ingredients

3½ pounds salted butter

4¼ cups heavy cream

1 tablespoon coarse salt

4¼ pounds sugar

1¼ cup glucose

2/3 cup unroasted, unshelled American pistachios

Instructions

Boil the cream and the butter with the salt. Cook the sugar and the glucose up to 300° F on a candy thermometer; remove from burner. Stir regularly until the temperature registers 250° F; stir in the pistachios. Pour the mixture into a mold and let sit until firm. When cooled, un-mold, cut and wrap the candies.

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