Ingredients with Measurements:
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup shelled pistachios, finely chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup water
- Pistachios, chopped (for garnish)
Special equipment needed:
- Small saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
- Small cookie scoop or spoon
Step-by-step instructions:
1. In a small saucepan, combine the sweetened condensed milk, chopped pistachios, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan, about 10-12 minutes.
2. Remove the pan from the heat and let the mixture cool to room temperature.
3. Line a baking sheet with parchment paper.
4. Using a small cookie scoop or spoon, form the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
5. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
6. Reduce the heat to low and let the mixture simmer for 5-7 minutes, until it thickens and turns a light golden color.
7. Remove the pan from the heat and let the syrup cool for a few minutes.
8. Dip each beijinho ball into the syrup, using a fork or toothpick to coat it evenly.
9. Place the coated beijinhos back on the baking sheet and let them cool completely.
10. Garnish each beijinho with chopped pistachios.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the beijinho mixture and the syrup.
Serving size:
This recipe makes about 20-24 pistachio beijinhos, depending on the size of the balls.
Nutritional information:
Each beijinho contains approximately 100 calories, 3 grams of fat, 17 grams of carbohydrates, and 2 grams of protein.
Substitutions for ingredients:
You can use other types of nuts instead of pistachios, such as almonds, hazelnuts, or cashews. You can also use coconut flakes instead of nuts.
Variations:
You can add other flavorings to the beijinho mixture, such as lemon zest, cinnamon, or cocoa powder. You can also use different types of syrup, such as chocolate or caramel.
Tips and tricks:
- Make sure to stir the beijinho mixture constantly to prevent it from burning.
- Let the beijinho mixture cool completely before shaping it into balls.
- Dip the beijinhos into the syrup while it's still warm, but not hot, to prevent them from melting.
- Store the beijinhos in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the beijinhos in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
You can serve the beijinhos cold or at room temperature. If you prefer them warm, you can microwave them for a few seconds before serving.
Presentation ideas:
Arrange the beijinhos on a platter and sprinkle some chopped pistachios on top. You can also serve them in small paper cups or candy wrappers.
Garnishes:
Chopped pistachios, coconut flakes, or cocoa powder.
Pairings:
These pistachio beijinhos go well with coffee or tea.
Suggested side dishes:
Serve these beijinhos as a dessert or snack on their own.
Troubleshooting advice:
If the beijinho mixture is too runny, cook it for a few more minutes until it thickens. If the syrup is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to use clean utensils and equipment when making this recipe. Store the beijinhos in the refrigerator to prevent spoilage.
Food history:
Beijinho is a traditional Brazilian sweet made with sweetened condensed milk and coconut flakes. This recipe adds pistachios for a nutty twist.
Flavor profiles:
These pistachio beijinhos are sweet, nutty, and creamy.
Serving suggestions:
Serve these beijinhos as a dessert or snack on their own, or as part of a dessert platter with other sweets.
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Region: Brazilian