So! My favorite salty pistachios and least favorite white chocolate... What could be more wonderful! Candy mind-blowing, but... expensive and long! Ready for candy will have to stand for a couple of days (!) in order to become the desired consistency. But I never regretted that they took! Well, let's start now. The products we need here are.

On sale now, there is almost everything, but unsalted pistachios, I have never seen! Yes, I they actually didn't need, just for those who are a combination of sweet and salty does not accept, it is better to skip the recipe or at least get the other nuts, but that would be an entirely different song. In General, pistachios are cleaned from the shell and grind in a blender or coffee grinder to a paste (my paste did not work, the mass was slightly heterogeneous, with grains, but it didn't spoil anything!)

Cream, honey, sugar and vanilla to warm on the stove until dissolved last. This step I'm, unfortunately, not photographed. Then add peanut butter. 300 g of white chocolate melt in any convenient way for You, and mix with ground pistachio (I did half portion on trial, why my photo is so small). Continue to stir, gently flexing it with a spoon of butter.

Raw materials for the future of candy ready! Put the mass into shape, I took silicone and tried to make the layer thinner, so the weight quickly \"transformed\ ")) In General, it is now the worst - have to endure this thing for two days at a temperature of 17-18 degrees... who allows the climate and like the temperature outside - You're lucky and can, covering film, put on the balcony. I'm with a temperature of -1 outside the window, +2 in the fridge and 22 in the apartment izgolyalsya as I could: first, put in the refrigerator, 4 hours later I pulled in a couple of hours put it back and left for the night. The next day also changed. In General, I stood selflessly day and in the afternoon. By evening, could not resist and began to sculpt! Surprisingly Massa pushed and held the form, only need to do it quickly, and in the hands under the action of heat melts a little. You can sculpt with gloves on, it will be easier!

So, a teaspoon of "raking" a little mass and sculpt balloons.

The last bar of chocolate melts and cover them with candy, too long to bother, so as not melted. Coated chocolate, you can sprinkle the remains of the crushed pistachios. Since I had chocolate with nuts, I do not. I lightly covered them with silver edible paint for the nobility)) Put briefly in the refrigerator so that the chocolate has seized, and here they are! Here they are - candy of my dreams!

Bliss indescribable: feel and gentle sweetness of white chocolate, and the salty taste of pistachios...

Oh, sorry that so few of them... next time (when solved) purchased chocolate and pistachios and how to make them a whole bunch of... how to eat... to Allergy! I'll be happier...

... and advise you to take a chance sometime and cook that rotten! I assure you won't regret it!... And in the end I would like to add a few words about the history of my deeply and dearly loved nuts-pistachio...

Pistachio is one of the oldest nuts, known in the history of mankind. First mentioned in the territory of present Iran and Syria, then in Greece and other parts of Europe, and then the pistachio spread around the world. In cooking, pistachios are used already more than 2,5 thousand years. In the ancient East this nut is considered a symbol of wealth and success. Worldwide meals with the addition of pistachio nuts are considered elite. For example, Nobel laureates in Stockholm on mandatory buy pistachio ice cream. Today about half the global number of pistachios on the market is provided by Turkey. Collect the nuts during the night, as by day the leaves of pistachio trees emit essential oils, from which dizzy. Pistachios are an excellent remedy for depression! And also reduce the level of cholesterol in the blood, improve functioning of the liver and cardiovascular system! Of the vitamins contained in fruits of pistachio, stands high in vitamin E – a natural antioxidant, rejuvenating the human body. It is no accident in ancient times, pistachios were called "magic nut". But the most attractive and interesting name to the pistachio gave the Chinese, "happy nuts", obviously, because the crack between the shells of a fruit resembling a smile. Eat pistachios and smile often!