Pistachio Caramel Candies

Caramel is so difficult to get to just the right consistency. A candy thermometer really helps. We took these out with some friends and they disappeared pronto! What a treat!

Yield: 40

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Pistachio Carmel Candy

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Ingredients

• 2 cups granulated sugar
• 1 stick butter 1/2 cup
• 1 cup white corn syrup
• 1 teaspoon kosher salt (I want the salty tast, use 1/2 teaspoon if you want it more subtle)
• 1 12 oz. can evaporated milk
• 1/4 cup shelled, toasted, salted pistachios, rough chopped

Instructions

1. Line a 9×13 pan with parchment paper and set aside.
2. At medium heat, melt sugar, butter, corn syrup, and salt in a large, heavy-bottomed pot, stirring constantly.
3. Bring to a boil and gradually add the evaporated milk (this should take about 10-15 minutes). Still stirring constantly.
4. Once all the milk is added use a candy thermometer and bring the mixture to 238(f)-240(f) (240 at highest). About 15 minutes.
5. Quickly mix pistachios in and then immediately pour into the prepared pan and cool completely. Refridgerate a few hours before cutting them.
6. Have fun wrapping them in a fun decorative paper!

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