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This creamy pistachio butter (also known as pistachio cream) is an easy seasonal seasoning. The pistachios are wrong, mixed with a sugar syrup and become a delicious propagation of easy and easy to do. I love this in the toast or attest a tape around him for the most beautiful edible gift.
This recipe arose when I made my Italian pistachio cake with this roasted plum glaze and I was impressed how delicious the pistachio butter was. I knew I had to do it myself!
Ingredients you will need for pistachio butter
- Cáscara pistachios. Do you a favor and buy pistachios with shell. It makes it much easier!
- Remove pistachio skins.
- Sugar and water. We are doing a little syrup, so we will need these two.
- Coconut oil. This will give you a beautiful brilliant texture.
For the rest of the ingredients, see the recipe index card below.
How to make pistachio butter
- Add the pistachios to a food processor or a high power blender. And pulse.
- In a saucepan, hot sugar and water. Cook until it reaches 200f.
- Pour the sugar syrup in the blender and press until the pistachio butter reaches a soft consistency.
- Add a pinch of salt and give it a flavor.
- Transfer to a hermetic container.
Recipe Council
- Remove pistachio skins. I like to rub them between two clean kitchen towels. Another way is to boil the pistachios and then rub them.
- How to give this. I think the food (like my homemade sugar cubes, marásquine cherries and homemade sparks) are amazing hosts or inauguration gifts of the house. Transfer this to a nice mason jar, add an arc and a beautiful note and there it has a nice edible gift.
More Italian recipes
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To a high power liquefter or processor, add the pistachos. Press until they are approximately ground. Transfer to a small bowl. In a small saucepan, combine sugar and water.
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Cook over high heat until it reaches 220 degrees and is bubbling. Pour on the pistachios and mix immediately with a silicon spatula. This is hot sugar, so don’t try to get the pistachios out of the spatula (I did this and burn my finger).
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Transfer the pistachio/sugar mixture to the blender and press until they are finely ground. While the machine is working, pour the oil and salt. Mix until it looks like a soft nut butter, approximately 2 minutes.
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Give it a taste and add more salt if you wish. Serve anything: toast, fruits, carbohydrates … whatever you want. This is best stored in the fridge. Only one warning, when this nut butter is cold, will be super firm (due to coconut oil), simply take it at room temperature and can easily spread.
Calories: 338Kcal | Carbohydrates: 21gram | Protein: 6gram | Fat: 28gram | Saturated fat: 13gram | Polyunsaturated fat: 4gram | Monounsaturated fat: 8gram | Sodium: 1mg | Potassium: 315mg | Fiber: 3gram | Sugar: 15gram | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
Nutritional information is automatically calculated, so it should only be used as an approach.
