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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.
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