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Pistachio Praline Bars

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These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers or setting out for Santa.

Source: Martha Stewart Living, December 2007
Yield

Ingredients

Directions

Cook's Notes

Bars can be stored in an airtight container at room temperature for up to 2 weeks.

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Reviews

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How would you rate this recipe?
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  • myhouse385
    8 AUG, 2017
    The easiest way to make this is to set the heat on medium (electric stove) and cover the pot with a tight fitting lid. When you begin to smell a caramel smell it is probably done... take the lid off and you will see bubbling brown liquid. Forget swirling and all that. I then just poured the liquid on greased parchment paper, covered with roasted/salted pralines and let cool. It was like brittle.
    Reply
  • mikemb
    21 DEC, 2013
    My first attempt went down in flames because I stirred the mixture. After reading the comments (Hint: Whatever you do, don't stir the mixture! Slightly swirl the pot when you brush the sides with water and that will be enough), my second attempt was more successful (all be it the end product was not as dark as the picture). The plus side is I was able to salvage the pistachios. So don't be afraid to try this recipe. It will take practice for the less experienced (like me) but it is good.
    Reply
  • pyegirl
    5 DEC, 2010
    I tried this recipe yesterday and wish I would have read this site beforehand. It never turned into a hot syrupy liquid and was totally granualized. To salvage the nuts I laid them on a bakling sheet under the broiler. They are tasty as candied nuts but I'm very disappointed in this recipe. I'd like to see a corrected version of the recipe. They are beautiful in the magazine and tasty, but mine were not bars!
    Reply
  • pyegirl
    5 DEC, 2010
    I tried this recipe yesterday and wish I would have read this site beforehand. It never turned into a hot syrupy liquid and was totally granualized. To salvage the nuts I laid them on a bakling sheet under the broiler. They are tasty as candied nuts but I'm very disappointed in this recipe. I'd like to see a corrected version of the recipe. They are beautiful in the magazine and tasty, but mine were not bars!
    Reply
  • EWjunk
    3 JAN, 2009
    This recipe also works very well with toasted almonds. I am so addicted to this stuff - it's hard for me to give it away when I make it for gifts!
    Reply
  • stephaniebrereton
    18 DEC, 2008
    Tried to make this twice and it didn't turn out either time. Waste of good pistachios!
    Reply
  • stephaniebrereton
    18 DEC, 2008
    Tried to make this twice and it didn't turn out either time. Waste of good pistachios!
    Reply
  • stephaniebrereton
    18 DEC, 2008
    Tried to make this twice and it didn't turn out either time. Waste of good pistachios!
    Reply
  • jmh_cats
    25 NOV, 2008
    The sugar did crystalize slightly, but the recipe worked just the same. I like the silpat comment and wish I had read it before I started. The mixture is extremely hot and solidifies quickly. I pressed it down with a wide spatula and the heel of my hand. I would try to pour it out of the saucepan not all in one spot. I used a butcher knife and again the heel of my hand to press it down into the mixture to cut the bars. That worked great. I'll try the corn syrup addition suggestion next time.
    Reply
  • EWjunk
    25 SEP, 2008
    I use a small silicone basting brush (a kitchen must have!) to wash down the sides of the pan with water. If you use another kind of basting brush, make sure it's one used only for pastries - you don't want bbq flavored candy! Tartqueen's method works too but then you can't watch the progress of the cooking and risk over-cooking the sugar. These really are easy, and worth practicing on a couple batches of sugar (w/o the nuts) - like 25 cents worth of ingredients for two or three tries!
    Reply

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