Home › The Principles of Cookery › Pistachio Kernels, Burnt

Pistachio Kernels, Burnt

Blanch and peel a quarter of a pound of freshly-imported pistachio kernels, and put them in a gentle oven until they are quite dry and hot through. Put half a pound of loaf sugar into a saucepan with just enough water to dissolve it, and add a few drops of vanilla flavouring and of spinach-juice. Let the sugar boil until it is nearly, but not quite, brittle; then take the saucepan from the fire, throw in the pistachios, and stir them about in the sugar until they are well covered with it, taking care that the sugar does not stick to the sides of the pan. Turn all out of the pan, and lay the kernels on a sieve; cover them over, and leave them for a few minutes. Pick the sugar from them, put it again into the pan with enough water to dissolve it, and boil again until it reaches the same point as before. Throw in the kernels, stir them about, and when they are once more covered take them out; repeat the operation a third time, until the kernels are twice their original size, when they are ready for use. If required, a few more drops of spinach colouring may be put in the last time of boiling. Time, about an hour. Probable cost, pistachios, 4s. per pound.