Praline recipe with step by step pics. Praline is a type of confectionary sweet that is made with sugar, nuts and butter. This praline recipe gives a tasty, brittle, crunchy and crisp praline which is similar to brown nougat. These can be added to ice cream, cakes, desserts or sweets. You can even just have it plain. They taste so good. The texture is similar to the Indian chikkis made with nuts. Also do note that praline is very quick to make and takes about 10 to 15 minutes.
I had made a batch for making Butterscotch ice cream. there are some recipes that you never forget as you have been making them many times or its your special secret recipe or its a recipe which you have learnt during your younger days. For me praline falls in the category of recipes that I learnt in my teens in our cooking classes. So this praline recipe is what I have been making for many years now and its a very easy recipe to make praline.
This praline recipe is a 3 ingredient recipe made with butter, sugar and nuts. For the nuts they are coarsely crushed or chopped and added. You can add any chopped nuts like almonds, cashews, pistachios, roasted peanuts, walnuts or pecan.
The praline made with this recipe stores well and remains crispy and crunchy throughout. It does not soften nor becomes moist. You can easily double or triple the ingredients and make a large batch that can be easily refrigerated for a month.
Few more diy recipes on blog are:
Praline Recipe
INGREDIENTS
- 4 tablespoons sugar
- 2 tablespoons unsalted butter
- 10 to 12 cashews or almonds or 2 tablespoons roasted peanuts – nuts like walnuts or pecans can also be used
INSTRUCTIONS
crushing nuts
- In a mortar-pestle take 10 to 12 cashews. You can use any nuts of your choice instead of cashews. Nuts like almonds, walnuts, pecans or roasted peanuts can also be used.
- Crush the cashews to a coarse mixture. Keep aside. You can even chop the nuts.
making praline recipe
- Take 2 tablespoons butter in a pan. Keep the flame to a low.
- Add 4 tablespoons sugar when the butter begins to melt.
- Mix the sugar with the butter.
- On a low flame cook this butter and sugar mixture.
- Stir at intervals. But do not stir non-stop.
- The mixture will begin to change color.
- Continue to stir at intervals when the sugar starts changing color.
- A point will come when the color will become brown and all the sugar will melt.
- Check a few drops of the mixture in a bowl of water. It will harden and solidify. When you snap it, it will break easily. This is the hard ball consistency of the sugar.
- At this point, switch off the flame when you see all the sugar has melted and caramelized with a brown colored molten liquid.
- Immediately add the crushed cashews and quickly begin to mix.
- Mix very well.
- Pour this praline mixture on a plate lined with parchment paper, butter paper. You can also use a plate on which some butter has been spread.
- Let the praline harden and cool.
- Then break praline in small parts.
- Place the praline pieces in a mortar-pestle. crush to a coarse mixture.
- Then remove the praline and use it any recipe. If not using immediately, then store praline in an air-tight jar.
NOTES
- Recipe can be halved or doubled or tripled.
NUTRITION INFO (approximate values)
How to make praline recipe
1. In a mortar-pestle take 10 to 12 cashews. You can use any nuts of your choice instead of cashews. Nuts like almonds, walnuts, pecans or roasted peanuts can also be used.
2. Crush the cashews to a coarse mixture. Keep aside. You can even chop the nuts or crush them in a food chopper or mixer-grinder.
3. Take 2 tablespoons unsalted butter in a pan. keep the flame to a low.
4. Add 4 tablespoons sugar when the butter begins to melt.
5. Mix the sugar with the butter.
6. On a low flame cook this butter and sugar mixture.
7. Stir at intervals. But do not stir non-stop.
8. The mixture will begin to change color.
9. Continue to stir at intervals when the sugar starts changing color.
10. The color will gradually keep on becoming darker.
11. a point will come when the color will become brown and all the sugar will melt.
12. check a few drops of the mixture in a bowl of water. It will harden and solidify. When you snap it, it will break easily. this is the hard ball consistency of the sugar.
12. At this point, switch off the flame when you see all the sugar has melted and caramelized with a brown colored molten liquid.
13. Immediately add the crushed cashews.
14. Quickly begin to mix.
15. Mix very well.
16. Pour this praline mixture on a plate lined with parchment paper, butter paper. You can also use a plate on which some butter has been spread.
17. Let the praline harden and cool.
17. Below is the pic of praline which is hardened and solidified after cooling at room temperature.
18. Then break praline in small parts.
19. Place the praline pieces in a mortar-pestle. You can also use a mixer-grinder to crush praline.
20. Crush to a coarse mixture.
21. Then remove praline and use it any recipe. If not using immediately, then store praline in an air-tight jar and refrigerate.
