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Recipe Detail Page
Pistachio Candy Apples
Summer 2015
With beautiful red and green apples—and green pistachio nuts—there is no need for bright red food colouring for these carnival confections. What is required, however, is the kind of apple that is firm and tart—with a flavour and texture that will act as a foil for the sweet, crisp candy shell. Granny Smith and Red Prince are just a couple of options, but you may have to have a little apple tasting before beginning. Look for thick skewers or popsicle sticks at the dollar store. Or if you wish to go for a more natural look, use sticks or thick twigs from your nearest tree. The apples should be presented whole, but are easily cut using a sharp paring knife.
Makes 6 candy apples
6 firm, tart apples, at room temperature
1½ cups (375 mL) finely chopped, unsalted pistachios
1½ cups (375 mL) sugar
¼ cup (60 mL) corn syrup
½ cup (125 mL) water
1 Line a baking sheet with parchment paper or nonstick silicone mat. Insert a strong wooden skewer or popsicle stick through the top of each apple, pushing about halfway through. Place the chopped pistachio nuts on a flat plate. Set the apples, baking sheet and nuts aside.
2 Place the sugar in a medium saucepan. Add the corn syrup and water, making sure no sugar crystals are clinging along the inside of the pot. Cover the pot with a lid and place over medium-high heat. As soon as the sugar is completely dissolved and boiling, remove the lid. Place a candy thermometer in the pot and continue cooking the syrup, without stirring, until it reaches 300°F (150°C), for about 15 minutes.
3 Remove from heat and, while tilting the pot, quickly dip and swirl an apple into the syrup and immediately roll in the pistachio nuts. You may have to press the nuts in with your hands, but be careful since the candy coating may be hot. Stand the coated apple on the parchment-lined baking sheet. Continue with the remaining apples. If the syrup cools down and thickens too much, place over low heat to liquefy. Do not stir the syrup or it may crystallize.
4 As an optional garnish, you can use the leftover syrup to make “spun sugar.” Dip a fork in the slightly cooled and thickened syrup. Wave the fork quickly back and forth over another parchment-lined baking sheet to create thin sugar strands. If the strands are not forming, cool the syrup a little more. If the strands are very thick and lumpy, re-heat the syrup slightly. Continue dipping the fork in the syrup and “spinning” the sugar. Gather the sugar strands together and place over the candy apples. Serve within a few hours.
5 The candy apples can be made 1 day ahead and stored in the fridge. The spun sugar garnish, however, will keep only for a few hours, at room temperature.
Makes 6 candy apples
