Pistachio Pralines {#theleftoversclub}
 
 
A fun twist on the traditional Louisiana treat, these pistachio pralines can be eaten as is or as an ice cream topping!
Yield: 18 cookies
Ingredients
  • 1 cup brown sugar
  • 1 cup sugar
  • ½ cup heavy cream
  • ¼ tsp cardamom
  • 2 tbsp unsalted butter
  • 1¼ cups shelled and roasted pistachios
Instructions
  1. 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.
  2. 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.
Notes
Adapted from Bobby Flay Cooks American
Nutrition Information
Serving size: 1 cookie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/10/pistachio-pralines-theleftoversclub.html