Pistachio Caramels

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a rich and delightful caramel, but just a little different thanks to the pistachios. The combination sounds a little different, but believe me, it is a marriage made in heaven. My grandmother used to make these and they never lasted very long......so good!”
READY IN:
40mins
YIELD:
65 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Line an 8" square pan with foil, extending foil over side of pan; heavily butter foil.
  2. In a 4 quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm whipping cream and salt.
  3. Stirring constantly, cook over medium heat until sugar dissolves.
  4. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of saucepan.
  5. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
  6. Cook, without stirring, 12- 15 minutes or until mixture reaches 232 degrees.
  7. Stirring gently, slowly add the other 1 cup warm whipping cream.
  8. Bring mixture to a boil.
  9. Cook 15 minutes longer, or until mixture reaches 248 degrees.
  10. Remove from heat, add pistachios and vanilla.
  11. Immediately pour into pan.
  12. Cool at room temperature for several hours.
  13. Lift caramel from pan, using ends of foil; discard foil.
  14. Cut into 1 inch squares.
  15. Store in a cool place.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: