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Praline
- Yield
2 cups
- Difficulty
Easy
Published 1993
When making praline, you can use one type of nuts or a combination, which we prefer.
Ingredients
2 ounces 1 ounce 2
Method
Butter a baking sheet and set it aside.
Coarsely chop the nuts.
Combine the sugar and water in a heavy-bottomed saucepot. Over low heat, dissolve the sugar in the water. Increase to high heat and cook the sugar until it is a golden amber color.
Stir the nuts into the caramel and then pour the mixture onto the buttered baking sheet. Be careful, as the caramel is very hot.
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