Pistachio Praline Paste Recipe (with Video)

Toast the pistachios
1. Preheat the oven to 350 F and position a rack in the center of the oven
2. Line a sheet pan with parchment paper or a Silpat and spread out the pistachios in an even layer; roast until fragrant, 5 - 10 mins
Make the caramel
1. Combine the water and sugar in a small saucepan
2. Bring to a boil over high heat; do not stir the mixture, as this could cause the sugar to crystallize; instead gently swirl the pot occasionally and use a pastry brush dipped in cold water to brush down the sugar from the sides of the pan
3. Once the sugar turns a deep amber color, immediately remove it from the heat and pour it over the toasted pistachios; be very careful: the sugar is extremely hot
4. Allow the sugar to cool and harden completely, about 30 mins
Grind up the mixture
1. Once the sugar has cooled completely break up the praline and place it in the bowl of a food processor fitted with a steel blade
2. Grind up the praline until it forms a fine, smooth paste; you might have to stop and scrape the mixture off the bottom of the bowl a few times
3. Add the salt, vanilla, and oil, and continue processing until the mixture is smooth, shiny, and the consistency of natural peanut butter
4. Enjoy on toast or sandwiches; use as a filling in a dessert or to flavor a frosting; or in my fresh strawberry pistachio tart (recipe on bakingdaze.com)
5. The finished praline paste keeps in the fridge for up to 1 month in an airtight container