Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 cups Shelled, natural American pistachios
1 cup Sugar
½ cup Water
¾ teaspoon Ground cinnamon
1 teaspoon Vanilla
Roast pistachios at 300° F. 10 minutes. Cool. Mix sugar, water and cinnamon. Cook and stir over medium high heat until sugar dissolves and mixture boils. Cook without stirring to 236° F. (soft ball stage) on candy thermometer. Remove from heat; add vanilla. Cool to lukewarm (about 120° F.). Add pistachios; stir 5 to 10 minutes or until nuts are coated and syrup’s thick and creamy-colored. (Syrup may be very stiff and difficult to stir initially.) Turn onto greased surface and separate nuts.