Praline

Name: Praline
Cuisine: American
Ingredients: ¾ cup (4 ounces) coarsely chopped toasted hazelnuts (skins removed) or toasted almonds, or untoasted walnuts or pecans; ¾ cup (4 ounces) coarsely chopped toasted hazelnuts (skins removed) or toasted almonds, or untoasted walnuts or pecans; ½ cup sugar; ⅛ teaspoon cream of tartar; ¾ cup (4 ounces) coarsely chopped toasted hazelnuts (skins removed) or toasted almonds, or untoasted walnuts or pecans; ¾ cup (4 ounces) coarsely chopped toasted hazelnuts (skins removed) or toasted almonds, or untoasted walnuts or pecans

Preparation info

Makes
1⅓ cups

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Use this marvelous ingredient, in powdered or crunchy form, to flavor buttercream, to garnish a dessert, or to add texture to a caramel sauce. Or, sprinkle over a dish of ice cream. Each different nut praline seems to taste better than the next.

Ingredients

½ cup sugar
⅛ teaspoon cream of tartar
¾ cup (

Americas
United States
Garnish
Gluten-free
Vegan

Method

Place parchment or foil on a marble slab or baking sheet.
In a medium saucepan off heat, stir together sugar, cream of tartar, and ¼ cup water until sugar is completely moistened. Cover and bring to a simmer over medium heat. Continue to simmer, covered, for 2–3 minutes. Uncover and wash down the sides of the pan with a wet pastry brush. Continue to cook until