Use this crumbly candied pecan confection to top ice cream, puddings, cakes and cupcakes, even add their sweet crunchiness to salads.
1/2 cup granulated sugar
1/4 cup water
1/2 cup raw pecans or other nuts, skinned and toasted
- Grease a 9-inch round cake pan and set aside.
- Combine sugar and water in a 1-quart heavy-bottomed saucepan. Cook over high heat until mixture begins to turn a light caramel color, about 8 minutes. Brush down sides of saucepan 2 times with a pastry brush dipped in warm water to prevent sugar from crystallizing.
- When mixture becomes caramel colored, quickly stir in hazelnuts with a wooden spoon, coating them completely. Remove from heat and turn mixture immediately into the prepared cake pan. Allow to cool completely, about 30 minutes.
- Break praline into pieces and pulverize to a powder in a food processor, if desired. Praline will keep for several months, refrigerated or frozen, in a tightly sealed container. Bring to room temperature before using.
Makes about 1 cup praline.