Pistachio Praline

Pour a little oil on the baking tray where the praline will be prepared. Line with parchment, leaving some paper at the edges of the tray.

Boil sugar with water in a small saucepan over medium heat, swirling the pan to avoid crystallization. Then boil without stirring for 10-12 minutes until the syrup turns amber. Crush the unroasted pistachios.

Remove from heat and mix with pistachio crumbs and salt. Pour the syrup onto the prepared baking sheet and quickly spread it evenly with a spatula.

Let the mixture cool until it sets but remains soft, about 2 minutes. Use parchment to transfer the set praline to a cutting board. Then cut it into pieces of desired size using an oiled knife. Allow the praline to cool. Serve chilled.