Pistachio Pudding Rocket Pops - sugar

Method

• In a food processor or blender, grind 3/4 cup of the nuts to a paste.
• (Note: I couldnt get my pistachios to form a paste without adding a teaspoon or two of water).
• In a saucepan, combine the sugar, cornstarch, and salt.
• Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes.
• Remove from the heat as soon as the mixture thickens.
• (Note: This took approximately 12 minutes for me on a gas stove).
• Stir in the butter until melted.
• Add the vanilla.
• Let cool in refrigerator for 10 minutes.
• Add 3 drops green food coloring and mix with a spoon to combine.
• Pour into the pop molds.
• Insert the sticks.
• Freeze for at least 8 hours.
• Remove from the freezer.
• Let stand at room temperature for 5 minutes before removing the pops from the molds.