Preparation info

  • Difficulty


  • Yield

    2 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

When making praline, you can use one type of nuts or a combination, which we prefer.


  • 2 ounces toasted pecans
  • 1 ounce sliced toasted almonds
  • 2 ounces toasted and skinned hazelnuts
  • 1 cup sugar
  • ¼ cup water


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. Allow the praline to cool and harden.

Tap the baking sheet on a counter or table to coarsely break up the praline. Place the praline in a food processor fitted with the metal blade and finely grind it, using on-off pulses.

Praline will last for about a week in a cool dry place.