Candied Apricots with Pistachio, aka Helou Michmosh

I made this a while ago, but was hesitant to share it because of its mixed reviews. Some people thought it was too sweet, others not sweet enough. I even got one “this is the most delicious thing ever!” So I guess it’s up to you to judge…I happened to like the slightly bitter chewiness of the candy, and snacked on it for weeks.

Like many traditional Syrian and Mid-Eastern desserts, this has rosewater in it; I replaced it with simple syrup.

Thanks to the folks over at Oh! Nuts who offered to send me some dried fruit and nuts for this recipe!


Helou Michmosh adapted from Aromas of Aleppo


  • 1/4 pound shelled pistachios
  • 1 1/2 pounds dried apricots
  • 1 cup water + more for pistachio boiling
  • 1 cup sugar


  1. Make simple syrup with 1 cup of water and sugar. Let cool.
  2. Bring a kettle of water to a boil. Put the pistachios in a pot, and just cover with the boiling water. simmer for 3 minutes and drain. Set aside.
  3. Steam the apricots in batches for 5 minutes, tossing occasionally to ensure they are evenly softened
  4. While the apricots are still hot, pulse them in your food processor until they are smooth.
  5. Combine the simple syrup and the apricot paste in a medium saucepan. toss in the pistachios and bring to a boil over medium high heat. Reduce the heat to low and simmer for about 15 minutes, or until the mixture forms a paste.
  6. Line the bottom of a 8×8-inch rimmed baking sheet with parchment paper and pour the mixture into the pan. Cover with foil and let dry.
  7. Slide a sharp knife along the edges of the tray. turn out the paste onto a flat cutting surface and cut diagonally to make a diamond shape about 1 1/4 inches wide. These sweets last for 3 to 4 weeks covered loosely with aluminum foil.