It’s Magazine Monday again, and I’m continuing with my February tradition of posting sweets! (It wasn’t planned that way. It just happened. And I know last week was a chicken recipe, but it had a honey sauce, so I count it as a sweet!)
Today is National Pistachio Day. I honestly don’t have too much to say about pistachios except that I used to think I hated them, but then I realized I’d never tried them, and I found them to be quite good. They add a nice punch of salt to these otherwise very sweet lollipops!
Jeweled White Chocolate Lollipops
Makes 24
From Every Day with Rachael Ray, December 2008/January 2009
Ingredients
One 12-oz. bag white chocolate chips
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup shelled pistachios
Special gadgets
Lollipop sticks
Preheat oven to 200°F and line 3 cookie sheets with wax paper.
In a small bowl, microwave the white chocolate chips for about 1 minute, stirring every 20 seconds.
Rewarming the chocolate as needed, drop tablespoonfuls of melted chocolate onto wax paper, staggering the candy as necessary. Using the back of a spoon, spread the chocolate to make 2.5-in. circles.
Before the chocolate sets, press a lollipop stick into the center of each circle. Decorate with cranberries, raisins, and pistachios. (If the chocolate sets too quickly, place the cookie sheet into the oven for a few seconds.
Refrigerate until lollipops are solid, about 5 minutes. Serve at room temperature.
