Praline

Appears in

Published 1999

About

This is caramel with nuts added before it sets. Lightly toasted blanched almonds are the classic nuts, but pecans, cashews, skinned pistachios or chopped brazils can be added. Walnuts, however, may taste bitter. When the praline is cold it can be crushed with a rolling pin or ground in a food processor.

Add the nuts to the caramel and remove from the heat immediately.
Pour on to a greased baking sheet or a tray lined with non-stick baking parchment. Quickly spread the mixture into a thin and even layer with a greased palette knife.