Pistachio Praline



Tangible Media



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.