Use this crumbly candied
pecan confection to top ice cream, puddings, cakes and cupcakes,
you can even add their sweet crunchiness to creamy fruit salads
and lettuce salads.
Praline
- 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.
loading
|