Pistachio Paste
Caramelized pistachio paste with the flavor of fresh shelled pistachios, ideal for buttercream or ice cream.
Ingredients
shelled unsalted pistachios
1¼ cup
fine granulated sugar
¾ cup
water
2 tbsp
vegetable oil
2 tbsp
Instructions
1
Preheat the oven
Place a rack in the center of the oven and preheat to 350°F (175°C).
2
Roast the pistachios
Spread the pistachios on a baking sheet and bake for 5 to 7 minutes, shaking the sheet 1 to 2 times during baking, until fragrant. Let cool completely on the baking sheet.
3
Make caramel and coat the pistachios
Lightly brush another baking sheet with vegetable oil and set aside. Combine the sugar and water in a medium heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Brush down the sides of the pan with a wet brush. Continue to cook without stirring until the mixture turns a medium amber color, about 3 to 5 minutes. Remove from heat and stir in the roasted pistachios. Return to the heat and cook, stirring constantly, until the nuts are fully coated in caramel and turn amber. Immediately pour onto the oiled baking sheet and use a wooden spoon to separate slightly to prevent clumping. Let stand to cool for 30 minutes or until hardened.
4
Process into a paste
Roughly chop the caramelized nuts with a large knife. Transfer to a food processor and process for about 1 minute until sandy in texture. Add the vegetable oil and process for another 30 seconds until fully combined.
