Crispy, Candied PistachiOOPS.

The goal was to make candied pistachios for the delectable Candied Pistachio Crème Brûlée (yes, with all those annying accents).

I did not intend on baking the entire cup of meticulously chopped nuts into a candied mass that I could lift and carry like a tray (see picture at right).

I think I got too excited when stirring the corn syrup in (it IS a magical elixir after all… a thick, mesmerizing syrup of sugary goodness and badness mixed together in a squeeze bottle). I think I added too much in, and then failed to spread the pistachios out in a single layer on the foil. The good news is that the pistachio praline still tasted fine- but it was so not what I had in mind to sprinkle over the tops of the cute little crème brûlée ramekins. No, this crispy mess was suited to snacking, and snacking alone. Definitely not presentation-worthy.

(The only reason I am not ticked off at myself when I make a baking mistake these days is because I like to think that I’m taking one for the team. If you can learn what not to do through my recipes for disaster… if you can make one less mistake because of me… then maybe my purpose has been served. And you can trust that I’ll keep truckin’ down the road of cock ups.)

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August 18th, 2012 | More Sweets Please | No Comments | Tags: Disasters