Pistachio, Candied Orange Recipe
Make Pistachio, Candied Orange Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pistachio Preparation
Candied Orange Preparation
Method
Pistachio Preparation
- 1
Roast the Pistachios
Preheat your oven to 350°F (175°C). Spread the shelled pistachios onto a baking sheet in a single layer. Roast in the preheated oven for 10-12 minutes, or until they are fragrant and slightly golden. Remove from the oven and let cool.
- 2
Season the Pistachios
In a mixing bowl, combine the roasted pistachios with olive oil and salt. Toss well to ensure all the nuts are evenly coated.
Candied Orange Preparation
- 3
Prepare the Orange Zest
Using a zester or a vegetable peeler, carefully remove the outer skin of the oranges, avoiding the white pith. Cut the zest into thin strips.
- 4
Make the Candied Orange
In a medium saucepan, combine the orange zest, orange juice, sugar, and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and let it simmer for about 20 minutes, or until the mixture thickens and the zest becomes translucent. Remove from heat and let cool.
