Pistachio Praline Bars - vegetable oil

Method

• Lightly coat a 13x9-inch rimmed baking sheet with oil.
• Line with parchment, allowing 2-inches 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 salt.
• Pour mixture onto prepared baking sheet, and quicky spread evenly wirh an offset spatula.
• Ler 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.