Pistachio caramel recipe
Creamy and smooth caramel infused with pistachios.
Servings 1 Cup
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.