- Line a cutting board with a silicone baking mat, or lightly grease a baking sheet.
- Combine the sugar and corn syrup with 3 tsp water in a small saucepan. Stir together, then set the pan over medium-high heat and bring to a boil, undisturbed. Continue cooking without stirring until the mixture takes on a light golden color, 3 - 5 minutes.
- Take the pan off heat and quickly stir in pistachios, mixing until the nuts are well coated with syrup. Pour the mixture out onto silicone mat and let cool completely. Transfer the praline to a cutting board and chop into small pieces. Keep praline in an airtight container at room temperature up to 1 week.
Taken from Philadelphia's pie boutique Magpie, this candy was surprisingly easy to make and makes a deliciously crunchy garnish!
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.