Break into shards to eat as a snack or grind in a mortar or food processor to make praline for cakes or ice-cream.
Photo: Jennifer Soo
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- 170g of shelled, unsalted pistachios
- 270g of sugar
- 1/4 cup each of water and light corn syrup
- 2 1/2 tbsp of butter
- 3/8 of a tsp of baking powder
- a pinch of salt
Place 170g of shelled, unsalted pistachios on an oven tray and roast in a pre-heated 180C oven for 10-12 minutes. Allow the nuts to cool.
In a saucepan combine 270g of sugar, a 1/4 cup each of water and light corn syrup and 2 1/2 tbsp of butter. Cook over medium heat until the mixture is a light caramel colour. Remove from heat and quickly whisk in 3/8 of a tsp of baking powder, a pinch of salt and the pistachios.
With a buttered spatula spread the mixture quickly onto a non-stick baking sheet.
Cool completely before breaking to serve.