Praline pistachio

[Sussan Estela Olaya]

Hi Christofer.

It’s normal for pistachio praline to turn brown if the caramel is cooked too dark or if the pistachios are heavily roasted. The final color depends on two main factors:

1. Caramel color: If the caramel is taken to a dark amber before adding the pistachios, the praline will end up brown.

2. Roasting level of the pistachios: If the pistachios are roasted too much, their natural green color fades, and when mixed with darker caramel, it results in a brownish praline.

To achieve a greener pistachio praline:

Lightly roast the pistachios , just enough to bring out their aroma.

Cook the caramel only to a light blond stage, not amber.

Optionally, add a few drops of pistachio oil or a little pure, bright green pistachio paste after blending to boost the color.

So yes ,it’s normal depending on those details, but you can adjust the color by controlling the caramel’s cooking point and how much you roast the nuts.

Hope this helps! Best regards.

[Christofer Politis]

How much roasting and how many degrees?

[Sussan Estela Olaya]

Hi Christofer.

To preserve the green color while just enhancing the aroma:

Temperature: 140–150 ºC

Time: 8–12 minutes (stirring halfway through to ensure even roasting)

Important tips:

Don’t let the pistachios change color. They should have a light toasted pistachio aroma but stay green.

If you have raw peeled pistachios, even better. If they still have skins, remove them first (you can blanch them for 1 minute, peel, and dry them thoroughly before roasting).

For even more control, leave the oven door slightly open during the last few minutes to keep a close eye and prevent over-roasting.

This way you preserve that natural pistachio green and avoid any brownish tones.

Best regards.

[Christofer Politis]

So,first blanch them and then roast them.and the caramel how many degrees should it be?

[Sussan Estela Olaya]

Exactly!

Let me break it down clearly for you so you have a proper, aromatic pistachio praliné process:

Green Pistachio Praliné:

1. Blanch the pistachios:Boil them for 1 minute, then chill in ice water. Peel and dry them thoroughly.

2. Toast the pistachios:Bake at 140–150 ºC (285–300 ºF) for 8–12 minutes. Just until they dry out and release their aroma — without browning.

3. Make the caramel:Cook the sugar to 160–165 ºC (320–330 ºF), a light blond caramel.

4. Combine:Pour the caramel over the pistachios. Let it cool down, then blend into a paste.

Extra tip:If you want to boost the green color, you can add a spoonful of 100% pistachio paste or a few drops of pistachio oil at the end.

That way, you’ll have a beautifully green praliné, with a delicate flavor and no brown tones.

Hope this is helpful, Best regards!

[Christofer Politis]

I have notice thst after boiling snd blanching the pistschios are rubbery.is it normal or they must dry and become hard.And how to dry them?

[Sussan Estela Olaya]

Hi Christofer.

Yes, it’s normal for pistachios to feel a bit gummy or soft after blanching and peeling them, because they absorb water during boiling. However, before roasting, they need to be properly dried. If they’re still moist, they won’t roast evenly, they might release steam into the caramel, and they’ll lose both color and texture.

How to dry them properly

Quick oven-drying: Spread the peeled pistachios on a tray and bake at 120°C (250°F) for 10–15 minutes, stirring halfway through.Just until they feel dry to the touch , don’t toast them, you’re not looking for color at this stage.

Air-drying: If you’re not in a hurry, lay them out on absorbent paper or a clean kitchen towel and let them air dry for 2–4 hours at room temperature.
Once dry, you can roast them at 140–150°C (285–300°F) for 8–12 minutes to enhance their aroma without losing their vibrant green color.

Tip:If you have a dehydrator, it’s an excellent option to dry them thoroughly without any risk of toasting.

Best regards!.

[Sol Damiani]

Dear Christofer

We knoe chocolate and pastry are your passion. So you can’t miss the challenge we’ll be launching in our Cooking Feed on Monday, May 12th—it’s going to be a sweet and inspiring experience, led by an iconic chef who’s made a lasting mark in the pastry business.

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Have a wonderful weekend!