Pistachio Praline Bars Food

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PISTACHIO BARS



Pistachio Bars image

A great holiday treat to give as a gift or to serve as a dessert. Prep time does not include cooling time.

Provided by DailyInspiration

Categories     Bar Cookie

Time 1h10m

Yield 25 bars

Number Of Ingredients 10

1 cup all-purpose flour
1/4 cup sugar
1/2 cup butter
1 egg
1/4 cup sugar
1/4 cup corn syrup
1 tablespoon butter, melted
1/4 teaspoon vanilla
1 cup pistachios, coarsely chopped
1/2 cup flaked coconut

Steps:

  • Heat oven to 350 degrees. In medium bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8-inch square pan. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool 10 minutes.
  • Meanwhile, beat egg slightly in medium bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut.
  • Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15-20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

Nutrition Facts : Calories 117.4, Fat 7.1, SaturatedFat 3.4, Cholesterol 18.4, Sodium 44.4, Carbohydrate 12.4, Fiber 0.8, Sugar 5.8, Protein 1.9

PISTACHIO PRALINES



Pistachio Pralines image

Categories     Candy     Milk/Cream     Nut     Christmas     Vegetarian     Pistachio     Winter     Edible Gift     Candy Thermometer     Gourmet

Yield Makes about 60 pralines

Number Of Ingredients 9

parchment paper
1 1/2 cups (8 ounces) shelled natural pistachios
2 tablespoons unsalted butter, softened
1 tablespoon granulated sugar
2 cups packed light brown sugar
1/3 cup packed dark brown sugar
1 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Oil 2 large baking sheets and line with parchment paper.
  • In a baking pan spread pistachios evenly and toast in middle of oven until fragrant, about 10 minutes. In a bowl toss hot pistachios with butter and granulated sugar and cool completely.
  • 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. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238°F. Remove pan from heat (leave thermometer in pan) and cool mixture until thermometer registers 220°F, about 5 to 10 minutes. With a wooden spoon stir in vanilla and vigorously stir mixture until creamy and beginning to lose its sheen. Working quickly, drop mixture by teaspoons onto baking sheets and top each praline with 3 pistachios. (If mixture becomes too stiff to spoon, warm it over low heat, stirring, until just workable.) Let pralines stand at room temperature until firm, about 1 hour. Pralines keep, layered between sheets of parchment paper in an airtight container at cool room temperature or chilled, 1 week.

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