Mixed Nut Praline
Praline is simply caramelized sugar and nuts! The piping hot sugar toasts the nuts somewhat and creates the most delicious rich flavoured sweet.
Praline can be enjoyed on its own as a sweet or crushed to make a dessert topping or garnish. I love to mix praline into softened ice cream, which I re-freeze to have a ready to “cheat” homemade praline ice cream.
Praline can be enjoyed on its own as a sweet or crushed to make a dessert topping or garnish. I love to mix praline into softened ice cream, which I re-freeze to have a ready to “cheat” homemade praline ice cream.
Ingredients
1 cup Granulated White Sugar
2 cups Mixed Nuts (or nuts of your choice)
Salt to taste (optional)
2 cups Mixed Nuts (or nuts of your choice)
Salt to taste (optional)
Method
1. Spray a baking sheet with a bit of non stick spray and set aside.
2. In a dry frying pan, melt your sugar on a high heat. Turn the heat down once it starts to caramelize, and swirl the liquid around by moving the pan. Do not mix with a spoon. Watch it closely as it can burn in places, and you need to keep giving it an occasional swirl to make sure its melting nicely. In the meantime, get your nuts ready.
3. Place your nuts in a microwaveable bowl, and heat them up for about 90 seconds, you want them to heat up. You do this as it makes it a bit easier to mix in the nuts if they are warm. If they are cold and come into contact with the piping hot sugar, the mix stiffens immediately!
4. Once your sugar is a lovely golden caramel and completely liquid tip your warm nuts into the pan. Using a non stick spatula mix the nuts around in the sugar mix until nicely coated. At this point you can also add a pinch of salt if you wish. Tip the mix onto your prepared baking sheet and allow to cool completely. Once cooled you can break them up and store in an air tight container.
2. In a dry frying pan, melt your sugar on a high heat. Turn the heat down once it starts to caramelize, and swirl the liquid around by moving the pan. Do not mix with a spoon. Watch it closely as it can burn in places, and you need to keep giving it an occasional swirl to make sure its melting nicely. In the meantime, get your nuts ready.
3. Place your nuts in a microwaveable bowl, and heat them up for about 90 seconds, you want them to heat up. You do this as it makes it a bit easier to mix in the nuts if they are warm. If they are cold and come into contact with the piping hot sugar, the mix stiffens immediately!
4. Once your sugar is a lovely golden caramel and completely liquid tip your warm nuts into the pan. Using a non stick spatula mix the nuts around in the sugar mix until nicely coated. At this point you can also add a pinch of salt if you wish. Tip the mix onto your prepared baking sheet and allow to cool completely. Once cooled you can break them up and store in an air tight container.