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Loading...This traditional Turkish confection is made by hand-pulling molten sugar into impossibly fine, glossy white threads that resemble cotton candy. Each bite dissolves on the tongue with a delicate vanilla sweetness, often finished with crushed pistachios for color and crunch. It is a beloved treat from the city of Bolu and is traditionally served in small twisted nests.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings6
Yield6 small nests
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 12 gFat
- 5 gSaturated Fat
- 78 gCarbs
- 2 gFiber
- 65 gSugar
- 4 gProtein
- 25 mgSodium
- 180 mgPotassium
- 25 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the sugar base
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tablespoon light corn syrup
- 2 tablespoons unsalted butter, plus extra for greasing
- 1/4 teaspoon cream of tartar
- 1/2 cup (60 g) cornstarch
For flavor and garnish
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) shelled unsalted pistachios, finely chopped
- 1 tablespoon powdered sugar, for dusting
Directions
- Grease a marble slab, large baking sheet, or heatproof countertop with butter; set the cornstarch nearby in a small bowl.
- Combine the sugar, water, corn syrup, and cream of tartar in a heavy-bottomed saucepan over medium heat, stirring only until the sugar dissolves, then stop stirring and cook until the syrup reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
- Whisk the cornstarch with 3 tablespoons of water in a small bowl until smooth, then slowly stream it into the syrup while whisking constantly; cook 30 seconds more until thickened, then remove from the heat.
- Stir in the butter and vanilla until fully incorporated; the mixture will be thick and glossy. Pour the hot syrup onto the prepared surface and let cool for 2 minutes until just cool enough to handle.
- Coat your hands generously with butter, then begin pulling the mass: fold it over itself, stretch it into a long rope, fold it back, and repeat. Continue pulling for 12-15 minutes, re-buttering your hands as needed, until the candy turns satiny white and develops fine, hair-like strands.
- Divide the pulled candy into 6 portions and gently twist each portion into a loose nest or coil on parchment paper; this is the signature presentation shape.
- Sprinkle each nest generously with the chopped pistachios and dust lightly with powdered sugar; press the nuts in gently so they adhere.
- Let the candy set at room temperature for 20 minutes until firm and dry to the touch, then serve or store in an airtight container at room temperature for up to 2 weeks.
Cook’s Notes
- Always work in a warm kitchen (at least 75°F/24°C); cold air makes the sugar stiff and prone to snapping instead of pulling smoothly.
- Use a marble or granite slab if possible — it conducts heat away evenly and gives the cleanest pull; alternatively, line a baking sheet and chill it briefly first.
- If the candy becomes too hard to pull while still warm, let it rest 1-2 minutes under a clean kitchen towel to soften, then resume pulling.
- Pull aggressively and patiently for the signature silky texture; under-pulled candy will look opaque and chewy rather than glossy and feathery.
- Store finished nests in a truly airtight container with a silica packet if your kitchen is humid — humidity is pişmaniyekiller as it dissolves the fine sugar threads.
