How to make Turkish Delight (Llokume)

Instructions

1. Toast the pistachios

   • Spread 1 ½ cups shelled, unsalted pistachios on a baking sheet and toast them at 325°F (165°C) for 8 to 10 minutes, until fragrant.
   • Let them cool completely. Leave them whole or chop them roughly.

   For the extra-crunchy pieces, toast another ½ cup of pistachios with them and chop those finely.

   • You need
   • 1 ½ cups shelled, unsalted pistachios

   Start a 10 min timer

2. Line the pan

   • Line an 8-by-8-inch (20 cm) square baking dish with parchment paper.

   

3. Cook the syrup

   • Put 4 cups granulated sugar, 1 ½ cups water and 2 tsp lemon juice in a saucepan.
   • Stir over medium heat until the sugar dissolves.
   • Once it boils, stop stirring and cook it to 240°F (116°C) on the candy thermometer. Then take it off the heat.

   

   • You need
   • 4 cups granulated sugar
   • 1 ½ cups water
   • 2 tsp lemon juice

4. Make the starch paste

   • In a separate large, heavy saucepan, whisk 1 cup cornstarch, 1 tsp cream of tartar and 2 ¾ cups cold water until smooth.
   • Heat it over medium heat, whisking all the time, until it turns into a thick paste, about 10 minutes.

   

   • You need
   • 1 cup cornstarch
   • 1 tsp cream of tartar
   • 2 ¾ cups cold water

   Start a 10 min timer

5. Add the syrup and cook it low

   • Whisk the hot syrup into the paste a little at a time.
   • Turn the heat to low and cook it for 45 to 60 minutes. Stir often and scrape the bottom, and once it gets thick, stir almost all the time.
   • It’s ready when it’s very thick, glossy and pale golden, and a spatula leaves a trail through it for a moment.

   

   Start a 1 hr timer

6. Add the pistachios

   • Take it off the heat and stir in the toasted pistachios.

   

   You can also layer them, like I did in my pistachio pan. Pour in half the mixture, scatter the pistachios over it and pour the rest on top.

   • You need
   • 1 ½ cups shelled, unsalted pistachios

7. Let it set

   • Spread it in the lined pan and smooth the top with a lightly oiled spatula.
   • Leave it at room temperature for at least 24 hours.

   

   • You need
   • oil

8. Coat and cut

   • Spread some of the shredded coconut on a large plate.
   • Lift the candy out of the pan by the parchment, turn it over onto the coconut and peel off the paper. Press more coconut over the top.
   • Move it to a cutting board and cut it into about 36 pieces with a lightly oiled knife.
   • Toss the pieces in more coconut so every sticky side is covered, and shake off the extra.

   

   For extra crunch, keep a few pieces out of the coconut. Right before serving, press their sticky sides into the chopped pistachios.

   • You need
   • 1 cup shredded coconut
   • oil

9. Let them rest

   • Let the pieces rest at room temperature for another 48 hours before serving.
   • After that, keep them in an airtight container in a cool, dry place.