Wednesday, 27 March 2013


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 Glucose
100ml Water
60g Almonds –Toasted
60g Pistachios – Toasted
60g Hazelnuts – Toasted


  1. Boil the sugar, water and glucose to a caramel stage
  2. Add all of the toasted nuts
  3. Pour out onto a silicone matt and allow to cool
  4. 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 

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