A quickie dessert tip and recipe. When in doubt, add praline crumb! You can use any nuts in this recipe, but we are a bit addicted to pistachios.
Check out some of our other pistachio recipes! (We have loads more, but here is a taster!)
Pistachio Snake Cake with Cardamom
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams Raw Caster Sugar BUY
- 50 Grams Shelled Pistachios
- 1 Pinch Pink Salt Flakes BUY
Do
- 1
Heat the sugar in a light coloured frying pan over a medium heat until it melts. This is quite a slow process, don't rush it.
- 2
Meanwhile place the nuts in a single layer across a silpat mat.
- 3
Once the sugar is clearly melted and golden, stir a little until the toffee turns a deep brown. Work quickly to scrape this onto the nuts. Sprinkle with salt flakes immediately. Allow to cooled completely.
- 4
Break into pieces and place into the Thermomix bowl. Chop for a few seconds to make your crumb. Store in an airtight container in the fridge indefinitely.
- 5
Use as a garnish on all desserts that need some crunch!
