Nut Praline Recipe

Ingredients

• 10 oz Shelled Roasted Pistachios (unsalted, roasted)
• 10 oz Granulated Sugar (fine granulated (castor sugar))
• 3 oz Water (room temperature)

Instructions

1. Gather Equipment and Ingredients

   Set out the thermometer, pot, sheet tray, silicone mat, and food processor. Measure 10 oz pistachios, 10 oz sugar, and 3 oz water.

   Time: PT5M

2. Toast Raw Nuts (Optional)

   If using raw pistachios, spread them on a sheet tray and toast at 350°F for 5‑7 minutes until fragrant, then let cool.

   Time: PT10M

   Temperature: 350°F

3. Combine Water and Sugar

   Pour 3 oz water into the pot, then add the 10 oz sugar into the center of the water. Stir gently just to wet the sugar.

   Time: PT2M

4. Cook Sugar to Soft‑Ball Stage

   Place the pot over medium‑high heat. Cook without stirring until the thermometer reads 224°F (118°C).

   Time: PT8M

   Temperature: 224°F

5. Warm the Pistachios

   Use a heat gun or a quick 30‑second burst in a low oven to bring the pistachios close to the sugar temperature.

   Time: PT2M

6. Coat Nuts and Recrystallize Sugar

   Turn off the heat and immediately add the warmed pistachios. Stir continuously until the sugar crystals coat the nuts and the mixture turns white and grainy.

   Time: PT3M

7. Remelt the Sugar

   Return the pot to medium heat. Gently melt the crystallized sugar by folding the bottom layer into the center, avoiding vigorous stirring.

   Time: PT5M

8. Set the Praline on a Mat

   Quickly dump the hot nut‑sugar mixture onto the silicone baking mat on the sheet tray. Spread it as thinly and evenly as possible and let it cool at room temperature until hard.

   Time: PT15M

9. Freeze for Easier Grinding

   Break the hardened slab into bite‑size pieces and place them in the freezer for about 10 minutes.

   Time: PT10M

10. Process into Paste

    Transfer the frozen pieces to the food processor. Pulse, scraping down the sides frequently, until the mixture first looks like sand, then gradually turns into a thick, dough‑like paste. If it gets too warm, pause and return to the freezer briefly.

    Time: PT15M

Nutrition Facts

Calories

670

Protein

14 g

Carbohydrates

68 g

Fat

32 g

Fiber

7 g