Nut praline
Indulge in the decadent crunch of homemade nut praline with this easy recipe. A perfect blend of pecans, hazelnuts, and almonds, caramelized with sugar and water to create a sweet, irresistible treat. Perfect for topping desserts, adding to gift baskets, or enjoying as a standalone snack!
- 13 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 10 Servings
- 5 Ingredients
Nut praline is a delicious and versatile confection that can add a delightful crunch and nutty flavor to a variety of desserts. This recipe combines pecans, hazelnuts, and almonds with a rich caramelized sugar mixture to create a tasty treat that can be enjoyed on its own or as a topping for cakes, ice cream, and more.
Ingredients:
Instructions:
- Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the praline from sticking once it is poured out to cool.
- Place the pecans, hazelnuts, and almonds in a large, dry skillet over medium heat.
- Toast the nuts for about 5-7 minutes, stirring occasionally, until they are fragrant and lightly browned.
- Once toasted, remove from the heat and set aside to cool slightly. Optionally, chop them coarsely if you prefer smaller pieces in your praline.
- In a medium-sized saucepan, combine the sugar and water.
- Stir gently to combine and then place the saucepan over medium-high heat.
- Without stirring, let the mixture come to a boil. You may gently swirl the pan occasionally to ensure even cooking.
- Continue boiling until the sugar has completely dissolved and the mixture takes on a deep amber color. This should take about 10-15 minutes. Be careful not to let it burn; watch closely as it can darken quickly once it starts to change color.
- Once the caramel is ready, immediately remove the saucepan from the heat.
- Quickly and carefully stir in the toasted nuts, making sure they are all evenly coated with the caramel.
- Be cautious as the mixture will be very hot.
- Pour the nut-caramel mixture onto the prepared baking sheet.
- Use a spatula to spread it out into an even layer.
- Allow the praline to cool completely at room temperature. This will take about 1-2 hours.
- Once the praline is fully cooled and hardened, break it into pieces using your hands or a knife.
- Store the praline pieces in an airtight container at room temperature. They will keep for several weeks.
Tips:
- Use a baking sheet lined with parchment paper for easy cleanup and to prevent sticking.
- Toast the nuts lightly before starting the recipe to enhance their flavor.
- Be careful when handling hot caramel, as it can cause severe burns.
- Work quickly when spreading the praline mixture onto the baking sheet, as it will start to harden quickly.
Making nut praline at home is a straightforward process that results in a delectable snack or dessert topping. With just a few ingredients and some careful attention, you can create a praline that is sure to impress. Enjoy your homemade nut praline, and don't forget to experiment with different types of nuts and uses!
| Nutrition Facts | |
|---|---|
| Serving Size | 66 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 2.72g | 2% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 1.91g | 5% |
| Sugar 36g | 35% |
| Fat | |
| Fat 11g | 13% |
| Saturated 0.87g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.24ug | 0% |
| Choline 8mg | 2% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.40mg | 2% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.44mg | 0% |
| Vitamin E 2.52mg | 17% |
| Vitamin K 1.06ug | 1% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 110mg | 3% |
| Selenium, Se 0.82ug | 2% |
| Sodium, Na 0.66mg | 0% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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