Pistachio praline Recipe
- vegetable oil, for greasing
- 100g/3½oz caster sugar
- 55g/2oz pistachio nuts
- Place a lightly greased sheet of baking paper onto a baking sheet.
- Heat the caster sugar in a saucepan over a medium heat without stirring, until the sugar dissolves and liquid turns a deep brown caramel colour.
- Add the pistachios and pour the mixture onto the prepared baking sheet.
- Allow the caramel to cool and set hard, then break it up into shards. Store the pieces between non-stick baking paper in an airtight container.
