A fun twist on the traditional Louisiana treat, these pistachio pralines can be eaten as is or as an ice cream topping!
These are damage control pralines.
Because obviously a stressed out whacked out individual should be boiling sugar to 236 degrees. Fahrenheit.
Not as serious as 236 degrees Celsius, but still pretty serious.
But after a full 24 hours of flexing my hacker-fighting muscles (or hiring Sucuri to do it for me as I cowered in a corner), and a full eight hours of
screaming at speaking calmly and firmly to my hosting company about switching my site to a server that’s a tad more reliable, I was hankering to break out the butter and sugar and shove them in my face.
So I did just that.
And that is how these truly unfortunate-looking (but utterly delicious!) bites of caramelized sugar and roasted pistachios were born.
I am of the opinion that they will look absolutely perfect on a holiday cookie tray, but I also really hope they will go with the decor in Kelly’s (of Kelly Bakes) new place in CT since I sent her a package full of them for this month’s Leftovers Club! I met Kelly for the first time at a blog conference this summer and there was a real and serious danger that I was going to pack her up in my luggage and take her home with me, she is just that adorable. I resisted, but barely. Hope you like them, Kelly!
Want to see what the other Leftovers Club folks are making? Check out their tasty treats below! Want to join us in in the fun? Click here to find out more about The Leftovers Club!
One year ago...Asian Sesame Tofu with Braised Winter Squash and Green Beans
Three years ago...Orzo, Arugula and Butternut Squash Salad in a Maple Coffee Vinaigrette
Four years ago...Pizza with Arugula, Tomatoes and Roasted Garlic
- 1 cup brown sugar
- 1 cup sugar
- ½ cup heavy cream
- ¼ tsp cardamom
- 2 tbsp unsalted butter
- 1¼ cups shelled and roasted pistachios
- Combine the brown sugar, sugar, heavy cream, and cardamom in a medium heavy saucepan. Attach a candy thermometer to it. Bring to a boil over medium heat, stirring constantly, until the mixture reaches 228F. Then, stir in the butter and pistachios, and bring the temperature up to 236, stirring constantly. Remove from the heat and let rest for 3-5 minutes.
- Line a baking sheet with parchment paper. Beat the batter with a wooden spoon until it is well-mixed. Drop the pralines by the tablespoon onto the prepared sheet. Let cool.