Candied Pistachios

50g turbinado sugar

10g kosher salt

2g ground cayenne

1g toasted & ground fennel seed

1g toasted & ground coriander seed

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150g glucose

30g water

400g shelled whole pistachios

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1. Preheat your convection oven to 325 degrees, low fan.
2. Combine the turbinado sugar, kosher salt, cayenne, fennel seed, & coriander seed in a small bowl. Stir to distribute evenly.
3. Put the glucose & the water in a small sauce pot.
4. Warm the glucose & water just until it is liquid.
5. Add the pistachios & quickly stir to coat the pistachios fully with the glucose syrup.
6. Remove the pot from the heat, add the salt/sugar/spice mixture. Quickly stir to coat the pistachios.
7. Transfer the warm pistachios to a silpat-lined sheet tray.
8. Toast the pistachios to golden & lightly caramelized: 8 -10 minutes.
9. Cool the pistachios completely on the silpat.
10. Transfer the completely cool pistachios to quart containers to store.