Praline is a sweet made from caramelised sugar mixed with nuts. Traditionally praline in Europe is made with almonds or hazelnuts and is used crushed to sweeten ice cream and creams or left in large shards to decorate the top of elaborate cakes.
Praline today is made and eaten as a simple sweet. In America it is quite often made with the addition of cream creating a butterscotch type sweet.
I like to make my praline with a large mixture of nuts and a little added chocolate. If adding chocolate add it after you have poured your praline onto your baking tray otherwise it will melt.
Serve praline as a sophisticated alternative to a dessert at your next dinner party with either a coffee or dessert wine. Or crushed and sprinkled on top of ice cream.
80g caster sugar
75g mixed unsalted nuts
1 tablespoon dark chocolate buttons (optional)
Line a flat baking tray with baking paper.
In a dry and clean saucepan add the sugar. Place over a medium heat and allow to leave to caramelise. Make sure not to stir the sugar while it is caramelising otherwise it may crystallise. You can however swirl the saucepan carefully to help dissolve all the sugar.
When the sugar is a deep golden colour add the nuts.
Pur onto a lined tray and tilt to spread. Scatter a few chocolate buttons on if using.
Allow to cool completely before breaking and serving.
Note: Sugar gets extremely hot when cooking Please take cautionary steps when making.
Store praline in a dry cool place for up to 3 days. Praline however can start to melt if the weather is humid.
Serves 4 as a sweet treat.
What is your favourite sweet treat?