1 C. sugar

3/4 C. cornstarch

1/4 tsp. salt

4 C. milk (Note: Do yourself a favor and use whole milk)

4 T. unsalted butter

2 tsp. vanilla extract

1 1/2 C. shelled pistachios

Green food coloring

 

In a food processor or blender, grind 3/4 C. of the nuts to a paste. (Note: I couldn’t get my pistachios to form a paste without adding a tsp. or two of water). In a saucepan, combine the sugar, cornstarch, and salt. Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes. Remove from the heat as soon as the mixture thickens. (Note: This took approximately 12 minutes for me on a gas stove). Stir in the butter until melted. Add the vanilla. Let cool in refrigerator for 10 minutes. Add 3 drops green food coloring and mix with a spoon to combine. Pour into the pop molds. Insert the sticks. Freeze for at least 8 hours. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. (Note: Be gentle! I found that running the molds under warm water also helped to neatly loosen them).