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Almond and Pistachio Candy

Source of Recipe

Marla


List of Ingredients

Almond and Pistachio Candy


4 tsp (20 ml) ghee (see recipe below)
4 cups (1 L) milk
1 cup (250 ml) sugar
1 cup (250 ml) blanched almonds, pulverized in a
blender or food processor
1 cup (250 ml) unsalted pistachios, pulverized in
a blender or food processor
1/2 tsp (2 ml) almond extract
c


Recipe


Grease an 8-inch (20 cm) pie plate with 1 teaspoon (5 ml) of the ghee and set aside. Bring the milk to a boil in a heavy saucepan over high heat. Reduce the heat and simmer uncovered until the milk is the consistency of heavy cream, 30 to 40 minutes. Add the sugar and cook 10 minutes. Add the ground almonds and pistachios and cook 10 minutes, stirring frequently. Add the ghee and stir until the mixture is thick enough to draw away from the sides of the pan. Remove from the heat and stir in the almond extract. Pour into the pie plate and spread with a spatula. Let cool for about 30 minutes and cut into 24 squares or diamonds. Makes 24 candies. Grease an 8-inch (20 cm) pie plate with 1 teaspoon (5 ml) of the ghee
and set aside. Bring the milk to a boil in a heavy saucepan over high
heat. Reduce the heat and simmer uncovered until the milk is the
consistency of heavy cream, 30 to 40 minutes. Add the sugar and cook
10 minutes. Add the ground almonds and pistachios and cook 10
minutes, stirring frequently. Add the ghee and stir until the mixture
is thick enough to draw away from the sides of the pan. Remove from
the heat and stir in the almond extract. Pour into the pie plate and
spread with a spatula. Let cool for about 30 minutes and cut into 24
squares or diamonds.

Makes 24 candies.