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Pistachio Crunch

2 cups shelled pistachios
1 cup granulated sugar
1/2 cup water
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Roast pistachios in 300°F oven for 10 minutes. Cool.
2. Mix sugar, water and cinnamon. Cook and stir over medium-high heat until sugar dissolves and mixture boils. Cook without stirring to 236°F (soft ball stage) on candy thermometer. Remove from heat; add vanilla. Cook to lukewarm (about 120°F.)
3. Add pistachios; stir 5 to 10 minutes or until nuts are coated and syrup is thick and creamy-colored. (Syrup may be very stiff and difficult to stir initially.) Turn onto greased surface and separate nuts.

Makes 3 cups.

Recipe and photograph provided courtesy of California Pistachio Commission.