Yes, you will need a candy thermometer for this killer, not-too-sweet dessert—but it’s the holidays, so ask someone to stuff your stocking with one, or just buy it yourself because Treat Yo Self, and you will then be able to make incredible BTS IG stories about making homemade candy from scratch and that is a holiday gift unto itself.
- Non-stick baking spray
- 1 cup sugar
- 1 cup light corn syrup
- 1 tablespoon unsalted butter
- 2¼ cups salted shelled pistachios (look for really green ones!)
- 1½ teaspoons baking soda
- 1 tablespoon maldon sea salt, plus two extra pinches
- Special equipment: candy thermometer
Spray a large baking sheet with non-stick cooking spray and set aside.
Combine the sugar, corn syrup, and butter in a medium saucepan and cook over medium heat until butter is melted and the sugar has dissolved. Clip the thermometer onto the side of the saucepan and cook, stirring frequently, until the mixture reaches 275°F, about 7 minutes.
Add 2 cups of the pistachios, baking soda, and the 1 tablespoon of Maldon salt and continue stirring until mixture reaches 295°F on the thermometer (watch carefully because it can go from done to burnt in a second).
Working quickly (and I mean quickly!), pour the mixture out onto the prepared sheet pan using a rubber spatula and spread into a thin even layer. Sprinkle with the remaining pistachios and 2 pinches of salt. Cool completely, then break into pieces with your hands. Enjoy immediately or store in an air-tight container for up to a few weeks (if it even makes it that long without getting gobbled up!).