- .5 cup Pistachios, shelled and unsalted
- 1 cup Sugar
- 1 cup Water
- 1 pinch Salt
In a saucepan, lightly toast the pistachios (be careful not to burn or blacken). Add the water and sugar to pan and stir until the sugar is dissolved. Add a pinch of salt. Bring to very light simmer, then take the mixture off the heat and let cool. Once cool, place in a sealed container and let it sit, refrigerated, overnight. Fine strain pistachios out of the syrup using a chinois or cheesecloth. Keep the syrup, refrigerated, for up to two weeks.