In a heavy‑bottom saucepan, combine the sweetened condensed milk, heavy cream, butter, light corn syrup, a pinch of salt, and ½ cup of finely ground pistachios. Stir over medium heat.

Cook, whisking constantly, until the mixture thickens and begins to pull away from the bottom of the pan—about 10–12 minutes.

Remove from heat and transfer to a greased dish. Allow to cool to room temperature, then refrigerate for 3–4 hours until firm enough to roll.

Place the remaining ground pistachios in a shallow bowl. Grease your hands lightly. Scoop out small portions (about 1″ balls) and roll them into smooth round shapes.

Roll each ball in the extra pistachio coating until fully covered. Press gently so nuts adhere.

Chill until firm before serving, or allow to set at room temperature. Store in airtight container—room temp up to two days or refrigerate up to two weeks.