The best guide. How to make Hazelnut Praline
Praline seems a little daunting to make . It’s hot sugar I know and can burn quickly but just remember it can be discarded and you can start again if you are a beginner. There is no harm done to get rid of a little sugar. the trick is to make sure you have everything ready. The nuts, the tray and your attention.
Praline is the best thing to have on hand to dress a cake add crunch to a ice cream or a desert …… I always have a container of praline. I keep it in the freezer ready to be called into service to work it’s crunchy magic. I also keep a container at work, to use for desserts in photos or top a birthday cake. Unfortunately, there is a praline addict in the office, so sometimes there is nothing more than an empty container.
You can make praline with or without nuts. I like hazelnuts for Praline although any nut is great. Peanuts with a good sprinkling of sea salt is great on chocolate desserts and walnuts in praline are great for soft cheeses. Surprising isn’t it?.
If you want to keep nice shards of praline be sure to break them into large pieces and put them in a container and freeze them. This recipe is the very simplest praline you can make and is really just burnt sugar so it will melt and get sticky if left out of the fridge or freezer.
TIPS : For making PRALINE
- Always use roasted nuts.
- Don’t stir the sugar as it is cooking, it will crystallise.
- Have EVERYTHING ready before beginning.
- Use a baking sheet and paper, there is no need for oiling
- Don’t worry if it looks very dark brown… it will be Ok (PS but black just wont cut it!)
- Use walnuts, macadamia nuts, peanuts, almonds, mixed nuts. Use less nuts if you want a more sugary praline and a bit of salt if you like. Sprinkle the salt flakes over once it is poured onto the tray
- Store in an airtight container in the freezer and take out when needed
Now watch the video and give it a go.
- ½ cup / 100 gm caster sugar
- 1 tablespoon water
- 50 gm nuts (toasted)
- 1 teaspoon lemon juice (will help stop crystals forming)
- 1 baking sheet lined with baking paper
- Place the sugar in a thick bottomed pot with the water and lemon on medium heat.
- Swirl a little to spread the water to start, and make sure all the sugar crystals are covered with the water as the pot heats.
- Cook until starting to colour around the edges. Swirl the pot to stop the sugar burning in spots and to gather up any unmelted sugar crystals, 6-8 minutes, dont stir the pot. It may look quite crystally at this stage but this should pass.
- Watch it carefully and when it is golden add the nuts
- Pour quickly onto the prepared tray ( it sets very fast) and push out a bit with the edge of your pot to spread. DO NOT TOUCH IT
- Let it cool completely before breaking into shards or whizzing to a powder in the food processor
Salted peanut praline. This has less nuts and more praline