Praline Dust

Wild Thyme Flour's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 cups

• 100 g almonds, shelled
• 100 g hazelnuts, Shelled
• 60 ml water
• 200 g sugar

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.

Reviews

[Julie B's Hive]

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.