Roughly chop the lightly salted pistachios.

In a medium saucepan, toast the chopped pistachios over medium heat for 5 minutes, stirring frequently to prevent burning.

Add sugar and water to the pan. Stir occasionally and bring the mixture to a gentle simmer. Let it simmer for 8 minutes.

Add almond extract and continue simmering for 2 more minutes.

Remove from heat and allow the syrup to cool to room temperature.

Strain the mixture using a fine mesh strainer to remove pistachio solids.

Transfer the smooth syrup to a clean, airtight container.

Store in the refrigerator for up to three weeks.