Praline

Praline

By
From
Encyclopedia of Food and Cookery
Makes
250 g

A confection of caramelised sugar and almonds, crushed or ground to a fine powder. Equal quantities of sugar and almonds are used. Sometimes about half the almonds are replaced by hazelnuts, but the method remains the same, as do the uses for the final product.

Praline may be sprinkled on ice cream, a cold or hot soufflé or custard; added to a butter cream or crème pâtissière, to fill cakes and cream puffs; or used to decorate the top and sides of large cakes.

Praline keeps well in an airtight container; it may also be stored frozen.

Ingredients

Quantity Ingredient
250g sugar
250g whole unblanched almonds

Method

  1. Cook sugar and almonds in a heavy-based saucepan over low heat until sugar melts, turning nuts over to brown evenly. Continue cooking until sugar has become nut brown in colour.
  2. Pour into an oiled tin or plate. Allow to become quite cold and hard, then break into small pieces and crush with a rolling pin, or grind in a blender or nut mill. Store in an airtight container.
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