Praline is great in ice cream, parfaits even chocolates or to garnish a dessert. It is quite simple to make and you can just store in in an airtight box in a dry area.
200g Caster Sugar
60g Pistachios – Toasted
60g Hazelnuts – Toasted
- Boil the sugar, water and glucose to a caramel stage
- Add all of the toasted nuts
- Pour out onto a silicone matt and allow to cool
- You can then either blitz the praline or break it up into pieces.
You could make popcorn praline by adding cooked popcorn to the praline as it is cooling down