Pistachio Praline
Ingredients
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- 1
Toast the pistachios for 15 to 20 min at 150°C, stirring them two or three times.
- 2
Cook the water and sugar to an amber caramel (about 180°C).
- 3
Pour the caramel over the hot pistachios spread on a silicone mat, let cool completely.
- 4
Crush, then grind in several batches in the food processor to a fluid paste.
- 5
Add the fleur de sel and mix.
- 6
Store in an airtight jar, away from heat.
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Per 100g
Allergens
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