Yield
Makes 24 marshmallows

How to Make It

Step 1

Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.

Step 2

Melt chocolate (see “Melting Chocolate: Be Gentle,â€Â� below). Holding at one end, dip 1 marshmallow at a time into the chocolate, turning to coat about 3/4 of the marshmallow. Use a knife to scrape excess chocolate off the bottom and back into the bowl. Hold marshmallow over the bowl of pistachios and sprinkle the nuts over the chocolate.

Step 3

Put marshmallow (nut side down) on prepared baking sheet and repeat dipping, sprinkling, and placement with each remaining marshmallow. Chill marshmallows until chocolate is set, about 1 hour. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks.

Step 4

Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.

Step 5

Note: Nutritional analysis is per marshmallow.

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