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 ½ cups Sugar
½ cup each Light corn syrup and water
1 teaspoon Vanilla
2/3 cup Natural American pistachios, coarsely chopped
Combine sugar, corn syrup and water in heavy 2 quart saucepan. Cook to 260° F. (hard ball stage); stir just until sugar dissolves. While sugar mixture cooks, beat egg whites until stiff peaks form. Beating at high speed on mixer, gradually pour sugar mixture over egg whites. Add vanilla and beat until candy looses its gloss and holds its shape. Quickly add nuts; mix well. Quickly spoon teaspoonfuls onto greased waxed paper or spread in buttered 8 inch square pan and cut into squares.