Prep 10 mins
Cook 10 mins
A coarse texture praline used to flavour items such as gateaux, souffles, ice-cream topping etc. The aroma from the nuts and caramelised sugar is incredible.
- Lightly brown the nuts in an oven.
- cook the water and sugar until the caramel stage is reached.
- mix in the nuts.
- Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
- Allow to become quite cold.
- Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
- Store in an airtight container.
A great little topping we used on vanilla ice cream. I cooked the sugar water to 325, added equal portions of almonds, hazelnuts, and walnuts and used my mini processor to pulverize to a coarse sandy texture. Very nice, with the summer months around the corner I'm sure to be making this for the grandkids and their never-ending demands for ice cream. TFS. Made for New Kids on the Block, a tag game.