Croccante di Pignoli

Pine Nut Praline

Preparation info
    • Difficulty


Appears in
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About


  • A light, thin saucepan about 8 inches in diameter
  • 1 cup granulated sugar
  • ¼


  1. Put the sugar and water in the saucepan and turn on the heat to high. Let the sugar melt without stirring. When the sugar becomes lightly colored, tilt the pan in different directions to keep the sugar moving.
  2. When the sugar darkens to the color of bitter chocolate, put in the pine nuts and stir with a wooden spoon. At first lumps will form because the cold pin