Praline is a mixture of nuts and caramelized sugar cooked together, cooled, and finely ground. It is used as an ingredient in many candies and confections. Hazelnuts or almonds are usually used to make praline.
Recipe information
Yield
1 cup
Ingredients
Preparation
Step 1
Coat a 9-inch round cake pan with the vegetable oil and set aside. Combine the sugar and the water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel color (about 8 minutes). Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Step 2
When the mixture becomes caramel colored, quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula, coating them completely with the caramel. Remove the pan from the heat, immediately turn the hazelnut mixture into the oiled cake pan, and let it cool completely (about 30 minutes).
Step 3
Break the praline into pieces and pulverize to a powder in a food processor. In a tightly covered container, praline will keep for several months in the refrigerator or freezer. Bring the praline to room temperature before using.
VARIATION
Step 4
Substitute any toasted nuts for the hazelnuts.
