Pistachio Praline Bars

I adapted these bars from original pecan-toffee version, mostly because it seemed like a good way to use up some leftover pistachios that were languishing in my pantry. But also because pistachios are so lovely, delicate, rich and slightly sweet. 

extra-virgin olive oil
2 cups sugar
¼ cup water
10 oz pistachios, shelled and finely chopped (2 cups)
½ tsp. coarse sea salt

Lightly coat a 9x13” rimmed baking sheet with oil. Line with parchment, allowing 2” to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10-12 minutes.

Remove from heat, and stir in pistachios and sea salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely. Bars can be stored in an airtight container at room temperature for up to 2 weeks.

Makes thirty 1½” squares.