Pistachio Praline


Often, it’s the little garnishes and finishing touches that transform an everyday dish into something special. Praline is one such thing: a fine crumb of caramel and nuts that’s easy to make and will keep in a sealed container in a cool place for weeks – even months if you store it in the fridge. Don’t make it on a humid day; like any kind of toffee it will get sticky. Makes 1 cup / DF · GF · V · VE

½ cup shelled pistachios ¾ cup sugar

2 tbsp water

Preheat oven to 180°C fanbake. Line an oven tray or shallow oven dish with baking paper for easy clean-up.

Place pistachios on prepared tray and roast for 5 minutes.

Heat sugar and water in a small, heavy-based pot over a medium heat, swirling pot gently from time to time (do not stir as this can make it crystallis­e). When syrup is a clear, deep golden brown, add pistachios, then immediatel­y tip onto prepared tray. Tilt tray to spread pistachios in a single layer. Allow to cool.

When set hard, transfer to a clean bag and smash into small

with a rolling pin. Praline will keep for months in an airtight container.

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