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.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams golden caster sugar
- 500 Grams pistachios, unroasted
- Generous Pinches pink salt flakes BUY
- 100 Grams Hojiblanca if you can get it
Do
- 1
Make a dry caramel with the sugar by placing into a dry frying pan over a medium heat. Shake the pan occasionally. The caramel will start to happen after around 8 minutes. Keep going until the entire amount of sugar is liquid and darkened in colour. It will smell amazing. Pour it out onto your Silpat mat. If you don't have one of those, IT IS TIME. Head to my store immediately and get yourself 2 of them. (No regrets)
- 2
When the caramel is cold and completely set, break it into pieces and place into the Thermomix bowl with all the remaining ingredients except EVOO. Blend 3 min/speed 8. Once the oil has started to release from the pistachios and you are getting a paste happening, add the EVOO and incorporate 20 sec/speed 10.
- 3
If you are hoping for a smoother texture, blend longer in the first step. Do not blend for a long time when the EVOO has been added as it creates a bitterness.
- 4
Store in jars and use as directed.
More
This will keep in the fridge for months. I am adding it to cookies, cakes, desserts and admittedly I am also eating out of the jar with a spoon! SO good.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
