-
1
Preheat oven to 350F.
-
2
Oil 2 large baking sheets and line with parchment paper.
-
3
In a baking pan spread pistachios evenly and toast in middle of oven until fragrant, about 10 minutes.
-
4
In a bowl toss hot pistachios with butter and granulated sugar and cool completely.
-
5
In a 4-quart heavy saucepan cook brown sugars, cream, and salt over moderately low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 10 minutes.
-
6
Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238F.
-
7
Remove pan from heat (leave thermometer in pan) and cool mixture until thermometer registers 220F, about 5 to 10 minutes.
-
8
With a wooden spoon stir in vanilla and vigorously stir mixture until creamy and beginning to lose its sheen.
-
9
Working quickly, drop mixture by teaspoons onto baking sheets and top each praline with 3 pistachios.
-
10
(If mixture becomes too stiff to spoon, warm it over low heat, stirring, until just workable.)
-
11
Let pralines stand at room temperature until firm, about 1 hour.
-
12
Pralines keep, layered between sheets of parchment paper in an airtight container at cool room temperature or chilled, 1 week.
