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
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious 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!
