Pistazien-Pralinen-Riegel
Diese knusprigen Pistazienpralinen, nicht zu brüchig, können auf jede Größe zugeschnitten werden. Einzeln oder in Gruppen verpackt, sind sie genau das Richtige für Kollegen oder für den Weihnachtsmann.
Quelle: Martha Stewart Living, Dezember 2007
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Die Riegel können bis zu 2 Wochen bei Raumtemperatur in einem luftdichten Behälter aufbewahrt werden.
Sam
27.04.2023 @ 17:09
These crispy pistachio pralines, not too brittle, can be cut to any size. Individually or packaged in groups, they are perfect for colleagues or for Santa Claus. Yield: Makes thirty 1 1/2-inch squares. Ingredients: Vegetable oil, 2 cups granulated sugar, 1/4 cup water, 10 ounces shelled raw pistachios, finely chopped (2 cups), 1/2 teaspoon coarse salt. Directions: 1. Lightly oil a 13-by-9-inch baking sheet. Line with parchment, leaving a 2-inch overhang on the long sides. Bring sugar and water to a boil in a small saucepan over medium heat, swirling pan and washing down sides with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until mixture is medium amber, 10 to 12 minutes. 2. Remove from heat and stir in pistachios and salt. Pour mixture onto prepared baking sheet and spread evenly with an offset spatula. Let cool until just firm, about 2 minutes. Using parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into pieces of desired size with a lightly oiled serrated knife. Let cool completely. Cooks Notes: Bars can be stored in an airtight container at room temperature for up to 2 weeks.