Pistachio Praline Bars
"So simple - so Good!!"
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
10-12
ingredients
- vegetable oil
- 2 cups granulated sugar
- 1⁄4 cup water
- 2 cups shelled raw pistachios, finely chopped
- 1⁄2 teaspoon coarse salt
directions
- Lightly coat a 13x9-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, 10-12 minutes.
- Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quicky spread evenly wirh an offset spatula. Ler 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, Bars can be stored in an airtight container at room temperature for up to 2 weeks.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
