Praline

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

Method:

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