Antep Pistachio Turkish Delight

Pistachio delight is made when the delight in the cauldron meets whole green Antep pistachios in its last half hour. Using unroasted pistachios keeps the green colour and fresh aroma. We use 280 g of pistachios per kilogram, so in cross-section you see more pistachio than delight.

Double-cooked method

The delight is cooked about an hour longer than usual; the water content drops and the delight becomes denser and firmer. This texture lets the pistachios be cut without falling apart and extends the shelf life.

Starch instead of icing sugar

We coat pistachio delight only in corn starch rather than icing sugar. That way the sweetness does not overpower the pistachio, and it does not leave your fingers sticky.

Storage

It keeps for 6 months at room temperature in a cool, dry place. Do not put it in the fridge; it draws moisture and the surface becomes wet.