Pistachio Sticky Buns

1. Prepare Baking Pan

Start by preparing your pan. Lightly oil a 13-by-9-inch baking pan and line it with parchment paper to ensure easy removal of the sticky buns later.

2. Make the Caramel

To make the caramel, melt ¾ cup of butter in a saucepan over low heat, then add 1½ cups of brown sugar, 2 tablespoons of light corn syrup, and 2 teaspoons of vanilla extract. Stir the mixture gently with a whisk until it turns smooth, being careful not to let it boil. Pour this smooth caramel into the prepared pan, spreading it evenly.

3. Prepare Pistachio Filling

Next, prepare the pistachio filling. In a food processor, combine 1¾ cups of whole pistachios, ¼ cup of granulated sugar, ¼ cup of brown sugar, ¼ teaspoon of salt, and the zest of half a lemon. Process until the mixture resembles a coarse meal. Add ½ cup of room-temperature butter to the mixture and pulse until it becomes a spreadable consistency.

4. Roll and Fill Dough

On a lightly floured surface, roll out your dough into a 12x18-inch rectangle. Spread the pistachio filling evenly over the dough, making sure to reach the edges. Roll the dough tightly into an 18-inch log, and use a sharp knife to cut it into 12 equal pieces.

5. Proof Buns

Place the cut buns, cut side up, into the pan on top of the caramel. Cover the pan and let the buns proof in a warm place for 1-2 hours until they have doubled in size.

6. Bake Buns

Preheat your oven to 350ºF. Bake the buns for 25-30 minutes, or until they are golden brown and cooked through.

7. Add Toppings

Once baked, let the buns rest in the pan for 3-5 minutes. Then, carefully invert them onto a cutting board or serving dish, allowing the caramel to drip over them. Finish by sprinkling ½ cup of chopped pistachios over the top, adding a delightful crunch and extra flavor.