Last updated on September 10th, 2025.
This Pistachio Caramel recipe is smooth, creamy, and layered with deep complex caramel flavor infused with the mild and unique pistachio flavor and texture.
I had some of my Homemade Pistachio Shortcrust leftover, and decided to think outside of the box and fill it with something different. To be completely honest, I decided on the caramel part because I have some leftover heavy cream that was about to expire, but alas, it turned out how I had hoped: creamy, buttery, and pistachio-e. Perfect for filling desserts, cakes and cookies like these Caramel Pistachio Linzer Cookies, and topping desserts like this No Bake Pistachio Cheesecake.
Ingredients
The complete recipe including measurements is at the bottom of this post in the recipe card.
- Granulated sugar. The backbone of this recipe, avoid reducing, or replacing it with other types of sugar.
- Shelled pistachios. Roasted pistachios have the best flavor, and you can also use salted, for another layer of flavor.
- Heavy cream. Warm so the caramelized sugar won’t seize as we pour in the cream.
- Butter. Unsalted and cut into 1-inch pieces.
Make It
- Process the pistachios in a food processor until you have a paste like consistency.
- Mix it with about 1/4 cup of the warm heavy cream to thin it out, then gradually add the rest of the cream.
- Measure the sugar into a wide sauce pan and cook it over medium heat while stirring. It will start to clump and change its color from white to dark ivory to golden brown. Keep stirring until all of the sugar has dissolved. Do not allow it to get too dark, if needed reduce the heat to low.
- Remove the pan from heat, then pour in the pistachio cream while stirring until smooth.
- Add the butter pieces and stir until smooth.
- Pour into an airtight container, or a mason jar and set aside to chill and set.
Adjust the Consistency
This recipe yields a soft caramel with a spreadable consistency. You can not drizzle it (unless warm), but it will not hold its shape well when using it as a filling. You can adjust the thickness and consistency of the caramel by adding more butter.
- For a thinner caramel (ideal for drizzling): Skip the butter all together, and add two more tablespoons of cream.
- For a thicker spread (perfect for toast or filling): Let it cool longer and store it in the fridge—it will firm up.
- For a thick consistency, that holds its shape (ideal for bars, cookies, and tart): increase the butter amount by 6-8 tablespoons.
Yields
This recipe makes 1-1.5 cups of pistachio caramel depending on the amount of butter you add.
Storing
The caramel can be stored at room temperature for up to 48 hours, or refrigerated for up to 14 days.
Pistachio caramel recipe
Ingredients
- 1/2 Cup (75g) Shelled pistachios
- 3/4 Cup (180ml) Warm heavy cream
- 1 Cup (200g) Granulated sugar
- 2 Tablespoons Unsalted butter cut into 1-inch pieces
Instructions
- Process the pistachios in a food processor until you have an oily paste.
- Transfer the paste into a bowl or measuring cup and mix in 1/4 cup of the cream to thin it.
- Add the rest of the cream and mix until fully incorporated.
- Place the sugar in a wide skillet and cook over medium heat while constantly stirring. The sugar will start clumping, dissolve and change its color form white to golden brown. Keep stirring until all of the sugar has dissolve. If needed reduce the heat to low.
- Remove from heat, then pour in the pistachio cream while stirring until smooth.
- Add the butter pieces and stir until smooth.
- Pour the caramel into an airtight container, or a mason jar and set a side to chill.
Notes
- Store at room temperature for up to 48 hours, or refrigerate for up to 14 days.
- For a thin consistency, skip the butter and increase the cream by two tablespoons.
- For a thick caramel increase the butter to up to 6-8 tablespoons.
