Crispy Citrus-Candied Pistachios
- 5 ounces (1 cup; 140g) shelled pistachios (see note)
- 1 1/4 ounces (2 tablespoons; 35g) Fresh Lemon Syrup
- 1 ounce (1/4 cup; 25g) powdered sugar, preferably organic
- 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest (optional)
- 1. Adjust oven rack to lower-middle position and preheat to 350°F. Combine pistachios and lemon syrup in a small bowl, stirring to coat. Spoon onto a rimmed aluminum baking sheet lined with parchment (not waxed paper or aluminum foil). Toast pistachios until deep amber in color, 12 to 15 minutes; the acidic syrup browns dramatically, which makes the pistachios difficult to judge by eye, but don't mistake this for burning.
- 2. Sift powdered sugar into a medium bowl and whisk with lemon zest, if using. Add hot pistachios and toss to coat. Set aside until cool and crisp, about 30 minutes. Store in an airtight container for up to 3 months at room temperature.
