praline

[Sussan Estela Olaya]

Hello khaloud kassab!

Great to have you in the Scoolinary community. Thanks for your question.

It looks like the sugar is crystallizing instead of melting evenly with the pistachios. This can happen for several reasons:
1. Humidity: If there’s too much moisture in the air or in the ingredients, the sugar can recrystallize instead of caramelizing.
2. Stirring: If you stir the mixture too much while the sugar is still melting, it can trigger crystal formation.
3. Temperature: Even if you reach 117°C, if the heat isn’t evenly distributed or if it rises too quickly, the sugar might stick to the pistachios irregularly instead of coating them in a smooth caramel.
4. Blending process: If you don’t process the mixture long enough after caramelizing and cooling, the praliné will be thicker and less fluid.

Solution:-Make sure the pistachios are completely dry before using them.

-Heat the sugar evenly without stirring until it starts to melt and caramelize.

-Once the sugar is fully liquid, gently mix in the pistachios to coat them evenly.-Blend the mixture long enough in a blender or food processor, stopping occasionally to scrape the sides and prevent overheating.

-If it’s still too thick, you can add a little neutral or pistachio oil to adjust the consistency.

Did your praliné turn out grainy or hard?Hope this helps!

Best regards.