Pistachio Caramel Turkish Delight is an elegant variation of the classic lokum, the beloved Middle Eastern sweet that’s been enchanting taste buds for centuries. This version combines the traditional chewy, gel-like texture of Turkish delight with the rich, nutty flavor of pistachios and the deep, buttery sweetness of caramel. The result is a sophisticated confection that’s both delicate and indulgent, with beautiful green pistachio pieces suspended throughout golden caramel-colored cubes dusted in powdered sugar. Making Turkish delight at home is a labor of love that requires patience and precision, but the reward is a homemade delicacy that rivals the finest sweet shops. These jewel-like candies make impressive gifts, elegant dessert accompaniments with coffee or tea, or a special treat to enjoy slowly, savoring each perfumed, chewy bite. Once you master the technique, you can create endless flavor variations.
Serving Quantity: About 50 pieces
Cooking Time: 1 hour (plus 6 hours setting time)
1. Ingredients for the Turkish Delight
- 4 cups granulated sugar
- 4 and 1/2 cups water, divided
- 1 teaspoon lemon juice
- 1 and 1/4 cups cornstarch
- 1 teaspoon cream of tartar
- 1 tablespoon caramel extract or 2 tablespoons caramel syrup
- 1/4 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 2 tablespoons butter
- Vegetable oil for greasing
- 1 cup powdered sugar for dusting
- 1/2 cup cornstarch for dusting
2. Nutrition Information Per Piece
- Calories: 85
- Protein: 1g
- Carbohydrates: 19g
- Fat: 2g
- Fiber: 0g
- Sodium: 15mg
3. Prepare the Pan
Line a 9 by 9 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal later. Lightly oil the parchment paper and the sides of the pan with a neutral vegetable oil. This prevents the Turkish delight from sticking. Make sure the paper lies flat without wrinkles which would create lines in your candy.
4. Make the Sugar Syrup
In a medium, heavy-bottomed saucepan, combine the sugar, 1 and a half cups of water, and lemon juice. Place over medium heat and stir until the sugar dissolves completely. Once dissolved, stop stirring. Bring the mixture to a boil and let it boil without stirring until it reaches 240 degrees Fahrenheit on a candy thermometer, the soft ball stage. This takes about 10 to 15 minutes. The syrup should be clear and bubbling.
5. Prepare the Starch Mixture
While the sugar syrup is cooking, make the starch mixture. In a large, heavy-bottomed saucepan, whisk together the cornstarch, cream of tartar, and salt. Gradually whisk in the remaining 3 cups of cold water, making sure there are no lumps. The mixture should be smooth and milky white. Place over medium heat.
6. Cook the Starch Mixture
Cook the starch mixture over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. At first, it will be thin and liquid. After about 5 to 7 minutes, it will begin to thicken dramatically. Continue stirring constantly as it thickens into a thick, glossy, translucent gel. The color will change from milky white to pale golden and almost transparent. This takes about 10 to 15 minutes total.
7. Combine Syrup and Starch
Once the sugar syrup reaches 240 degrees, very carefully and slowly pour it into the cooked starch mixture while stirring constantly. The mixture will bubble up vigorously, so be very careful to avoid burns. Pour in a thin, steady stream while stirring. The mixture will thin out initially from the hot syrup, then thicken again as you continue cooking.
8. Cook the Combined Mixture
Reduce the heat to low and continue cooking, stirring frequently, for about 45 minutes to 1 hour. This long, slow cooking is essential for developing the proper texture. The mixture will gradually become very thick, glossy, and pale golden in color. It should pull away from the sides of the pan and look almost translucent. Stir frequently to prevent sticking and scorching on the bottom.
9. Add Flavorings
After about 45 minutes of cooking, add the caramel extract or caramel syrup and the butter to the mixture. Stir well to incorporate completely. The butter adds richness and helps create a smoother texture. Continue cooking for another 5 to 10 minutes, stirring constantly, until the mixture is very thick and glossy.
10. Test the Consistency
To test if the Turkish delight is ready, drop a small amount into a glass of cold water. It should form a soft, gel-like ball that holds together. If it dissolves or remains too liquid, continue cooking. The mixture should be thick enough to mound on a spoon and hold its shape. The color should be a pale golden caramel.
11. Add the Pistachios
Once the mixture reaches the proper consistency, remove it from the heat. Stir in the chopped pistachios until they’re evenly distributed throughout. Work quickly as the mixture begins to set as it cools. The pistachios should be visible throughout, creating green flecks in the golden mixture.
12. Pour Into Prepared Pan
Carefully pour the hot Turkish delight mixture into your prepared pan. Use a lightly oiled spatula to spread it evenly into all corners and smooth the top. The surface should be as flat and smooth as possible. Lightly oil the top surface to prevent a skin from forming.
13. Let It Set
Allow the Turkish delight to cool and set at room temperature, uncovered, for at least 6 hours or overnight. Don’t refrigerate as this can make it too firm and change the texture. The candy needs to set at room temperature to achieve the proper chewy, slightly sticky texture. After several hours, it should be firm enough to cut but still slightly soft and pliable.
14. Prepare the Dusting Mixture
In a shallow bowl, combine the powdered sugar and half a cup of cornstarch. Mix well. This mixture prevents the Turkish delight pieces from sticking together and adds a beautiful white coating. Some recipes use only powdered sugar, but adding cornstarch helps keep them from being too sticky.
15. Remove From Pan
Once fully set, use the parchment paper overhang to lift the entire slab of Turkish delight out of the pan. Place it on a cutting board. If it sticks, run a knife around the edges to loosen it first.
16. Cut Into Pieces
Using a sharp knife lightly oiled or dusted with the powdered sugar mixture, cut the Turkish delight into small squares, about 1 inch on each side. Wipe and re-oil or re-dust the knife between cuts to prevent sticking. Traditional Turkish delight is cut into small, bite-sized cubes. You should get about 50 pieces from a 9 by 9 inch pan.
17. Coat the Pieces
Place several pieces at a time into the bowl with the powdered sugar and cornstarch mixture. Toss gently to coat all sides completely. Shake off excess coating. The pieces should be lightly dusted on all sides, which prevents them from sticking together and makes them easier to handle.
18. Store Properly
Layer the coated Turkish delight pieces in an airtight container with parchment or wax paper between layers to prevent sticking. Store at room temperature in a cool, dry place. Properly stored, Turkish delight keeps for up to two weeks. Don’t refrigerate as it becomes too hard. High humidity will make it sticky and soft.
19. Tips for Success
A candy thermometer is essential for this recipe. The sugar syrup must reach exactly 240 degrees Fahrenheit for the proper texture. Too low and it won’t set properly. Too high and it becomes too hard. Constant stirring is crucial, especially when cooking the starch mixture and after combining it with the sugar syrup. The mixture can easily scorch on the bottom if left unstirred. Use a heavy-bottomed pan to prevent hot spots and burning. Thin, cheap pans distribute heat unevenly and increase the risk of scorching. The long cooking time cannot be rushed. Turkish delight needs this extended cooking to develop the right texture and translucency. Trying to speed it up results in grainy or too-soft candy. Patience is key. The color of Turkish delight tells you a lot about doneness. It should change from opaque white to translucent and slightly golden. If it remains chalky white, it needs more cooking. Cream of tartar is essential for the proper texture. It prevents crystallization and helps create that characteristic chewy gel-like consistency. Don’t skip it or substitute. Different extracts create different flavors. Rose water makes traditional Turkish delight. Orange blossom water, lemon extract, or mint extract all work beautifully. The caramel version is less traditional but delicious. Use high-quality pistachios for the best flavor and appearance. Turkish pistachios are traditional, but any unsalted pistachios work. Roasted pistachios add deeper flavor. The nuts should be roughly chopped, not finely ground, so you can see distinct pieces in the finished candy. Humidity is the enemy of Turkish delight. Make it on a dry day if possible. High humidity makes it sticky and prevents proper setting. Don’t be discouraged if your first batch isn’t perfect. Turkish delight is finicky and takes practice to master. Even imperfect batches taste delicious. For variation, divide the mixture before adding pistachios and make different flavors or nut combinations. Half with pistachios, half with almonds or hazelnuts creates variety. You can also layer different flavors. Pour half the mixture into the pan, let it cool slightly, then add a second flavored layer on top. Food coloring can be added with the flavoring for vibrant colors. Traditional Turkish delight comes in many colors, though natural colors from ingredients like pomegranate or saffron are most authentic. Turkish delight is traditionally served with strong Turkish coffee or tea. The sweetness complements the bitter coffee perfectly. It’s also served at celebrations, given as gifts, and offered to guests as a sign of hospitality in Middle Eastern culture. For gift-giving, package the pieces in small boxes or bags tied with ribbon. They make elegant, impressive homemade gifts. The dusting of powdered sugar creates a beautiful appearance that looks professional. Cutting Turkish delight can be tricky as it’s sticky. Keep your knife oiled or dusted, and wipe it clean frequently. A long, thin knife works better than a short, thick one. This recipe can be made vegan by replacing the butter with coconut oil or vegan butter. The texture is slightly different but still delicious. Store-bought Turkish delight often contains gelatin, but traditional Turkish delight and this recipe use cornstarch, making it naturally vegetarian and can easily be vegan. Making Turkish delight is meditative and satisfying. The slow stirring and watching the transformation of simple ingredients into jewel-like candy is almost magical.
