Praline (French almond and nut brittle)

    12 min

    Praline can eaten as a sweet, or crumbled or ground and used in many types of desserts, such as topping for ice cream. It is easy to make but be careful not to cook the caramel for too long, or else it becomes bitter. Praline keeps in an airtight container for several weeks.

    3 people made this

    Makes: 200 g

    • 50g whole unpeeled almonds
    • 50g whole hazelnuts
    • 100g caster sugar

    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. Heat a frying pan at medium temperatures. Add almonds, nuts and sugar and stir.
    2. Keep stirring so all the almonds and nuts are evenly coated with caramel.
    3. Line a plate with greaseproof paper and tip the mixture on the paper (careful, it will be very hot!). Let cool for 5 to 7 minutes.
    4. Break the praline in large pieces and place in a food processor with a blade. Chop to the desired consistency.

    See it on my blog

    Find this recipe on my blog (in French)

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