| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Candies, Greek |
50 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 |
lb |
Fresh, unsalted pistachios |
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Honey |
| 1 1/2 |
c |
Water |
|
|
Butter or oil |
INSTRUCTIONS
Peel and place pistachios on a baking sheet, the put in a slow oven
(250 F) to roast for 20 minutes. Remove from the oven and cut into
quarters.
Meanwhile combine the sugar, honey, and water in a heavy pan, and stir
over medium heat until dissolved. Lower the heat and boil to the very firm
stage (250 to 256 degrees), toss in the pistachio nuts and stir, then
remove from the heat. Butter or oil a marble slab, jelly roll, or any
aluminum pan and quickly spread the candy using a spatula or knife. Allow
to cool, the cut into squares and store in covered containers.
Author's note: A Greek pastry chef told me that glucose and honey are
usually used for this excellent treat.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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