Nut praline

0
7

Nut praline

  • 0:10 Prep
  • 0:25 Cook
  • 10 Servings
  • Advanced

Ingredients

  • 70g (1/2 cup) pecan halves
  • 75g (1/2 cup) dry-roasted hazelnuts
  • 85g (1/2 cup) blanched almonds
  • 430g (2 cups) caster sugar
  • 125ml (1/2 cup) water

Method

  • 1
    Line a baking tray with non-stick baking paper. Spread the combined nuts over tray.
  • 2
    Combine the sugar and water in a small saucepan. Stir over low heat until the sugar completely dissolves. Bring to the boil. Boil, without stirring, occasionally brushing down side of the pan with a wet pastry brush, for 15-20 minutes or until golden. Set aside for 1-2 minutes or until bubbles subside.
  • 3
    Pour toffee evenly over the nuts. Set aside for 10 minutes to set. Break into shards.

Source: taste.com.au

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