Yeah, no issues to change the ratio of sugar. More sugar = higher viscosity.
For pistachio praliné, I usually go 60% pistachio, 40% sugar, and I also add 10% of total weight in pistachio oil.
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Yeah, no issues to change the ratio of sugar. More sugar = higher viscosity.
For pistachio praliné, I usually go 60% pistachio, 40% sugar, and I also add 10% of total weight in pistachio oil.
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