Nut praline

Nut praline

By
From
Cantina
Makes
300 g
Photographer
Chris Middleton

Any nuts can be used to make this praline. It adds a sweet, welcome crunch to many desserts. Take care when working with toffee as it gets very hot! Resist the temptation to taste-test before it has set and cooled.

Ingredients

Quantity Ingredient
125g hazelnuts, pistachio nuts or blanched almonds
45g flaked almonds
140g sugar
2 1/2 tablespoons liquid glucose

Method

  1. Preheat the oven to 180°C.
  2. Spread the hazelnuts and the flaked almonds over separate trays. Roast the hazelnuts for 5–8 minutes and the flaked almonds for 3–5 minutes, until golden.
  3. Place the hazelnuts in a clean tea towel (dish towel) and rub to remove the skins.
  4. Lightly grease a small baking tray with cooking spray.
  5. Place the sugar and glucose in a medium heavy-based saucepan. Gently heat over low heat until the sugar begins to caramelise. Swirl the sugar mixture to help create an even caramel. Add the nuts, stirring constantly, to combine.
  6. Pour the nutty caramel onto the greased tray and allow to cool.
  7. Once cool, crush the praline into rough pieces with a rolling pin. Transfer to a food processor and coarsely blend.
  8. Store in an airtight container in the freezer for up to 3 months.

Paul’s tip

  • By blending the praline finely to a powder, then passing it through a sieve, you can create delicate nutty-flavoured wafers. Simply use a stencil, such as a cookie cutter, in your desired shape and place it on a lightly greased tray or silicone baking mat. Sprinkle the dust over the stencil and bake until the praline dust becomes liquid. Allow to cool slightly, then cut out once more with the cookie cutter for a more precise finish. Store in an airtight container in the freezer for up to 3 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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