Caramelized Pistachio Clusters Food

CARAMELIZED PISTACHIO CLUSTERS

Steps:

• Preheat oven to 300°F.
• Pour boiling water to cover pistachios and let stand 1 minute and then drain.
• Turn nuts onto dish towel and rub off skins.
• Dry nuts on a cookie sheet in a 300F oven for 15 minutes.
• Cool thoroughly.
• In medium saucepan combine nuts, sugar and butter and heat over moderate heat until the sugar begins to melt.
• Cook stirring constantly until sugar is light brown caramel color then remove from the heat and stir in vanilla.
• Working quickly with 2 teaspoons drop rounded teaspoonful of nut mixture onto buttered cookie sheet or silpat.
• Let stand at room temperature until hardened.
• Store in airtight container between sheets of waxed paper.

PISTACHIO CARAMELS

Steps:

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

CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS

Steps:

• Melt the butter in a large deep skillet.
• Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes.
• Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes.
• Add the brussels sprouts to the onions.
• Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat, tossing, until the brussels sprouts are tender and lightly caramelized, 8 to 10 minutes.
• Season with salt and pepper.
• Transfer to a bowl, garnish with the pistachios and serve.