Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Sugar
½ cup Light corn syrup
2 teaspoons Water
1 cup Chopped natural American pistachios
2 tablespoons Butter
1 teaspoon Grated orange peel
1 teaspoon Baking soda
Combine sugar, syrup and water in 2 quart microwave safe mixing bowl. Micro-cook at HIGH (100%) 4 minutes; stir and microcook at HIGH 4 minutes longer. Stir in pistachios. Microcook at HIGH 1 minute; stir in butter and orange peel. Stir in baking soda until light and foamy. Spread on buttered cookie sheet; cool. Break into bite sized pieces.