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Turkish Delight Lokum with Pistachios

This delightful Turkish lokum combines sweet sugar syrup, tangy pomegranate, and the crunch of pistachios, making it a perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 15 minutes
Servings: 36 pieces
Course: Dessert, Treat
Cuisine: Middle Eastern, Turkish
Calories: 117
Ingredients Method Notes

Ingredients
  

For the sugar syrup
  • 4 cups granulated sugar
  • 1.5 cups water
  • 2 teaspoons lemon juice
For the base
  • 2 cups pomegranate juice
  • 1 cup water
  • 1 cup cornstarch
  • 1 teaspoon lemon juice
  • 0.25 cup roughly chopped pistachios Use fresh, lightly salted or unsalted pistachios.
  • 2 tablespoons orange blossom water Or 1 tablespoon rose water.
For the coating
  • 3 tablespoons powdered sugar
  • 3 tablespoons cornstarch
  • Nonstick spray For the pan.

Method
 

Preparation
  1. Spray an 8×8-inch pan with nonstick spray, and line the bottom with parchment paper.
Cooking the Sugar Syrup
  1. Stir the sugar, water, and lemon juice together in a medium saucepan over medium heat until the sugar dissolves.
  2. Bring to a boil, reduce the heat to low, and cook for about 15 minutes until a candy thermometer reads 240°F.
  3. Once it reaches soft-ball stage, turn off the heat.
Building the Pomegranate Base
  1. In a separate saucepan, whisk together the pomegranate juice, water, cornstarch, and lemon juice.
  2. Cook over low heat and whisk often until thickened.
Combining and Cooking
  1. Whisk the hot syrup into the base in 1/2-cup additions, stirring continuously to avoid lumps.
  2. Cook on low for about 45 minutes until it reduces and thickens.
Adding Flavor and Setting
  1. Stir in the chopped pistachios and orange blossom water (or rose water).
  2. Pour the mixture into the prepared pan and let it rest at room temperature for 1 hour.
  3. Cover and refrigerate for 4 hours until firm.
Cutting, Coating, and Storing
  1. Mix the powdered sugar and cornstarch for the coating.
  2. Run a spatula around the edge of the pan, then flip the candy onto a surface dusted with some of the coating.
  3. Peel off the parchment, cut into 36 squares, dust the cut sides, and coat each piece.

Notes

This Turkish delight lokum can be stored at room temperature in an airtight container for up to 4 weeks.