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Yummy Pistachio Lokoum Recipe

Recipeska
A massively popular Turkish treat, lokoum boasts not only enigmatic flavoring but also health benefits! This Yummy Pistachio Lokoum Recipe brings on the most notable pistachio flavoring in each chewy, scrumptious bite. Not easy to find in America or really anywhere unless you’re in Turkey or live near a Turkish bakery or restaurant, this traditional treat is one to be savored.  This sweet treat is an enigmatic candy that boasts nutty pistachios, a hint of rosewater, and the perfect amount of chewiness---it’s time to get baking! 
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Mediterranean, Turkish
Servings 20

Equipment

  • Measuring Utensils
  • Measuring Cup
  • Small Pot
  • Medium Pot
  • Whisk
  • Small Mixing Bowl
  • Cooking Thermometer
  • Square Baking Pan
  • Cutting Board
  • Chef’s Knife

Ingredients
  

  • 4 Cups Powdered Sugar
  • 1 Cup Cornstarch
  • 3 Cups Water
  • ¼ Cup Rose Water
  • 1 Cup Pistachios Deshelled
  • Pinch Of Salt

Instructions
 

  • Set the small pot on a burner. Raise the heat to low-medium temperature. In the pot, add 2 cups of sugar and 2 cups of water. Whisk to combine. Continue to stir the sugar and water on low heat until the sugar dissolves.
  • Once the sugar has dissolved, raise the heat to a boil. Keep the pot at a boil until the syrup hits
  • 115 C or 239 F when tested with a sweets thermometer. If you don’t have a thermometer, a second option is to test if the syrup forms a soft ball when dipped in a cup of cold water. Remove from heat.
  • In the small mixing bowl, add the corn flour, 1 cup of powdered sugar, and 1 cup of water. Whisk to combine until smooth.
  • Set the medium pot on the burner. Add in the remaining water. Bring to a boil.
  • In the boiling pot, add the corn flour mixture. Whisk to combine with the water. Lower heat to medium temperature until the mixture thickens and boils.
  • In the same pot with the corn flour mixture, add the syrup from step 1. Whisk frequently at a low boil for about 30-40 minutes.
  • After the time is up, add the rose water, salt, and pistachios to the mixture. Stir to combine. ]
  • Grease a square baking pan. Pour in the mixture from the pot, smoothing it out to cover the entirety of the square baking pan evenly.
  • Set the square baking pan with the mixture on the counter. Allow the mixture to sit at room temperature for 2-3 hours.
  • Remove the Pistachio Lokoum from the baking pan and set it on a cutting board. Drizzle the powdered sugar on the set mixture. Flip it over and repeat.
  • Wet the Chef’s knife with water. Cut the Pistachio Lokoum into even squares. Sprinkle with more powdered sugar if desired.
  • These yummy Pistachio Lokoum are officially ready to be eaten. Enjoy!

Notes

  • Store these Yummy Pistachio Lokoum in an airtight container at room temperature. They will last up to a month if sealed properly.  
  • Place Saran wrap on the bottom of the square baking pan before adding the Pistachio Lokoum mixture. This makes it easier to remove the Pistachio Lokoum from the baking pan after it's hardened up.  
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