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Praline
Recipe Summary
Yield: Makes 2 1/4 cups
Ingredients
Ingredient Checklist
Vegetable oil, for baking sheet
2 cups sugar
1 tablespoon corn syrup
1/2 cup hazelnuts, toasted, skins removed
1/2 cup whole blanched almonds, toasted
Cook's Notes
Praline can be stored in an airtight container at room temperature up to 1 month.
Gallery
Praline
Recipe Summary
Yield: Makes 2 1/4 cups
Gallery
Praline
Praline
Praline
Recipe Summary
Yield: Makes 2 1/4 cups
Recipe Summary
Yield: Makes 2 1/4 cups
Yield: Makes 2 1/4 cups
Makes 2 1/4 cups
Ingredients
Ingredients
- Vegetable oil, for baking sheet
- 2 cups sugar
- 1 tablespoon corn syrup
- 1/2 cup hazelnuts, toasted, skins removed
- 1/2 cup whole blanched almonds, toasted
Directions
Lightly oil a rimmed baking sheet; set aside. Heat sugar, corn syrup, and 3 tablespoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until deep amber. Stir in nuts. Spread mixture into prepared sheet. Let cool completely on a wire rack.
Break praline into pieces, then coarsely grind in a food processor.
Cook's Notes
Praline can be stored in an airtight container at room temperature up to 1 month.
Cook’s Notes
Praline can be stored in an airtight container at room temperature up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Praline
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Praline
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
