“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.”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

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.

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