September 24, 2008
Does anyone know the best and easy way to caramalise pistachios without losing their green colour? I use a whole pistachio as a garnish on top of dipped chocolates. If i dont caramalise it, it turns dry after a few days and the pistachio does not look too good. I have been warming up corn syrup,tossed pistachios in it and cooked them for a few minuts then put them in oven for a few more minutes and then allowing them to cool. Any advise would be really appreciated.