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 Sugar
1 cup Each packed brown sugar and half-and-half
1 cup Shelled, natural American pistachios
Combine sugars and half-and-half in heavy 3-quart saucepan. Cook over low heat until sugar is dissolved; stir constantly. Bring to boil over medium-high heat. Boil gently to 236° F. or until soft-ball stage, stirring often. Remove from heat. Add pistachios. Stir just until nuts are coated and mixture becomes lighter; immediately drop from a spoon onto buttered cookie sheets. Form into patties about 3-inches in diameter. If mixture becomes too stiff to drop, stir in 1 or 2 teaspoons hot water. Let pralines stand until firm.