Pistachio Praline Bars

1. 1

   Lightly coat a 13x9-inch rimmed baking sheet with oil.

2. 2

   Line with parchment, allowing 2-inches to hang over the long sides.

3. 3

   Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming, Boil, without stirring, until mixture turns medium amber, 10-12 minutes.

4. 4

   Remove from heat, and stir in pistachios and salt.

5. 5

   Pour mixture onto prepared baking sheet, and quicky spread evenly wirh an offset spatula.

6. 6

   Ler cool until just set but still soft, about 2 minutes.

7. 7

   Using the parchment as handles, transfer warm praline to a cutting board.

8. 8

   Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil.

9. 9

   Let cool completely, Bars can be stored in an airtight container at room temperature for up to 2 weeks.

No additional tips available.