Chocolate Caramelized Pistachios

We toast whole pistachios in sugar until caramelized and give them a spin in our panning drum. After coating them in layer upon layer of 62% dark Valrhona chocolate, we finish with a dusting of cocoa powder. These crunchy nuts are perfect on their own and make a terrific accompaniment on a cheese platter or mixed with pretzel bits for a special bar snack.