Last updated on July 25th, 2025.
Pistachio praline is a rich, nutty-sweet paste made from caramelized pistachios. It adds deep flavor to pastries, creams, spreads, and even ice cream.
Pistachio praline is as simple to make as this Homemade Pistachio Cream but with just two ingredients. First, caramelize sugar on the stovetop for a deep, rich flavor. Then blend it with pistachios—the heat and friction cause the nuts to release their oils, transforming the mixture into a smooth, spreadable paste in 3–5 minutes.
You can eat it with a spoon, or use as a filling base for Pistachio Filled Croissants, or Creamy Pistachio Tiramisu.
Ingredients and Tools
Ingredients
- Shelled pistachios (unsalted). Roasted pistachio will add another layer of flavor. I do not skin the nuts because thats where a lot of the flavor is.
- Granulated sugar. Do not use brown sugar or any substitutions.
- Optional: pinch of salt or a splash of vanilla extract
Tools
I normally do not specify which tools to use, but for this recipe is a food processor is a must.
- Heavy-bottomed saucepan or skillet. It is very important that it is clean and grease free. The grease will interfere with the caramelization.
- Baking tray with parchment paper or silicone mat. Any pan with boarders and enough surface for the caramel to spread thin without spilling.
- Food processor or high-speed blender.
Make It
- Caramelize the sugar
In a dry, clean pan over medium heat, melt the sugar slowly. Once you notice the sugar starts to melt and clump, use a wooden spoon to constantly stir until the sugar is completely melted and is deep golden brown. Note: if the caramel is too dark it will become bitter. Stay put and stir constantly. - Pour the liquid over a large cookie sheet lined with parchment paper, or a silicon mate.
- Sprinkle the pistachio over the warn un-set caramel. Allow it to cool and set for about 15-20 minutes.
- Break the praline into chunks and blend in a food processor (add vanilla and salt) until it becomes a smooth paste. Scrape down the sides as needed. The loner you process the thinner it will become. It can take up to 20 minutes.
- Use it, or scrape it into an airtight container.
Tip: to thin down the paste, add 2-4 teaspoons of unflavored vegetable oil and process.
Yields
This recipe yields about 1 cup (200–220g) of pistachio praline paste.
Storage
At room temperature in an airtight container for up to one week, or refrigerate for up to 14 days.
Pistachio Praline
Ingredients
- 1 Cup (150g) Who, or chopped pistachios
- 1/2 Cup (100g) Granulated sugar
- 1 Teaspoon Vanilla extract (optional)
- 1/4 teaspoon Salt (not if using salted pistachios)
Instructions
- Pour the sugar in a wide heavy-bottomed skillet and set it over medium heat. Line a large rimmed cookie sheet with parchment paper, or a silicon mat and place it next to your stove.
- Once the sugar starts to melt and clump, use a wooden spoon to stir the sugar as it cooks until the sugar has completely melted, and is a deep golden color.Note: the sugar changes its color as the temperature rises, at a certain temperature (350F/180c), when it is a deep amber color it get bitter. You do not need a thermometer (but you can use one), just pay attention and constantly stir, as it helps moderate the process.
- Pour the liquid hot caramel (do not touch it with your bare fingers!) over the prepared lined pan, and allow it to naturaly spread.
- Sprinkle the pistachios over the surface of the caramel, then set is aside for 15-20 minutes to set and re-crystalize.
- Once set, break the praline (this is a great snack) and place it in the food processor. Add the vanilla and salt if using.
- Process for 3-5 minutes, scraping the bowl 2-3 times until the mixture is thin and spreadable consistency. Note: as you process, it will go from a powder consistency, to a dough consistency (play dough), to a thin paste like consistency. You can stop and use it at any stage.
- Scrape the spread into an airtight container, use or refrigerate.
Notes
- Store in an airtight container for up to 7 days at room temperature, or refrigerate for up to 14 days.
- Depending on your food processor, it takes up to 20 minutes for the praline to reach a smooth, Nutella spread consistency. To make it thinner, add 2-4 teaspoons of unflavored oil like Canola oil.
