American Pistachios Caramel Candies
By Chef Stefania Corrado
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.
