Chef Eric Westover from Huckleberry Grill joined us with a traditional Christmas recipe.
• 1 1/2 cups water
• 3 cups granulated sugar
• 3 tablespoons light corn syrup
• 1/2 cup orange juice
• 3 tablespoons orange zest
• 3 (.25 ounce) envelopes unflavored gelatin
• 3/4 cup cornstarch
• 1/2 cup cold water
• 1 tablespoon vanilla extract
• 3/4 cup chopped pistachio nuts
• confectioners' sugar for dusting
1. Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
2. Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
3. Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
4. When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.