Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Lightly brown the nuts in an oven.
  2. cook the water and sugar until the caramel stage is reached.
  3. mix in the nuts.
  4. Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
  5. Allow to become quite cold.
  6. Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
  7. Store in an airtight container.
Most Helpful

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.

Julie B's Hive February 20, 2009