Ingredients with Measurements:
- 1 cup unsalted pistachios
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp vanilla extract
Special equipment needed:
- Candy thermometer
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F. Spread the pistachios and shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden. Remove from the oven and let cool.
2. In a medium saucepan, combine the sugar, water, and salt. Stir to combine and bring to a boil over medium heat. Insert the candy thermometer and continue to cook until the temperature reaches 300°F.
3. Remove from heat and stir in the vanilla extract. Add the toasted pistachios and shredded coconut and stir to coat evenly.
4. Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop small clusters of the mixture onto the parchment paper. Let cool completely.
5. Once cooled, break apart any large clusters and store in an airtight container.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Candy thermometer temperature: 300°F
Serving size:
Makes approximately 20-25 dragées.
Nutritional information:
Per serving (1 dragée):
Calories: 80
Fat: 5g
Carbohydrates: 8g
Protein: 1g
Sodium: 30mg
Sugar: 7g
Substitutions for ingredients:
- Almonds or cashews can be substituted for pistachios.
- Finely chopped dried fruit can be substituted for shredded coconut.
Variations:
- Add a pinch of cinnamon or cardamom for a spiced flavor.
- Drizzle melted chocolate over the cooled dragées for a decadent touch.
Tips and tricks:
- Be sure to watch the sugar mixture closely as it can quickly go from golden to burnt.
- Use a silicone spatula to stir the mixture as it will not stick as easily as a metal spoon.
- Store in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve in a small dish or bowl for a sweet snack or dessert.
Garnishes:
Sprinkle with additional shredded coconut or chopped pistachios for added texture and flavor.
Pairings:
Serve with a cup of tea or coffee for a sweet treat.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the sugar mixture starts to crystallize, add a tablespoon of corn syrup to help prevent this.
- If the dragées are too sticky, let them cool longer before storing.
Food safety advice:
Be careful when working with hot sugar as it can cause serious burns.
Food history:
Dragées are a type of candy that originated in France in the 17th century. They were traditionally made by coating nuts or seeds with sugar syrup and then rolling them in a pan until they were smooth and shiny.
Flavor profiles:
The combination of sweet and nutty flavors from the pistachios and coconut make for a delicious and satisfying snack.
Serving suggestions:
Serve as a sweet snack or dessert.
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