Tenina.com's Pistachio Praline



  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.


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.

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