Pistachio Praline

I first tried this in France, despite it's origin being Italy. There is nothing quite as amazing as spooning this out of the jar. I have had to discipline myself many times on this score!! When you see a praline paste with a percentage written on the label, the percentage amount always applies to the nut content...so if this was a commercial product the percentage would be 70%. That's nutty!

This is so much more than peanut butter. (In every way!) It makes a perfect little gift in a cute jar with some ribbons. It will be sooo much better on toast or as the centre of Chocolate Peanut Butter Cups than peanut butter. You will see a few recipes start to appear on here in the next few months, using the Praline paste. It is incredibly expensive to buy, and this is just as delicious, though a little more textured...which I have no problem with.

Don't be tempted to roast the pistachios unless you are prepared for a very, very dark praline. I did that on the first test and to be honest it made very little difference to the end taste, but the colour was pretty unappealing. This is brown enough for me.

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