Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pistachio Praline Bars 3.7 (22) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes thirty 1 1/2-inch squares 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. Ingredients Vegetable oil 2 cups granulated sugar ¼ cup water 10 ounces shelled raw pistachios, finely chopped (2 cups) ½ teaspoon coarse salt Directions Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes. Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely. Cook's Notes Bars can be stored in an airtight container at room temperature for up to 2 weeks. Rate it Print