Pralin
Pralin is pulverized praline (caramelized nuts), which is used as a topping or addition to dessert creams, cakes, etc.
- Prep
- 11 min
- Cook
- 26 min
- Total
- 37 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Oiled baking sheet or granite work surface
Procedure
Toast the almonds in a 350°F (180°C) oven for about 10 minutes, stirring frequently until they are light brown.
Procedure
Simmer the sugar and water in a small saucepan until the sugar turns golden brown.
Procedure
Immediately sir in the almonds.
Procedure
Reheat until liquid and pour onto the baking sheet. Let cool for about 10 minutes.
Procedure
When cooled, break it into pieces.
Procedure
Pulverize in a blender or clean coffee grinder a few pieces at a time.
Procedure
Store in an air-tight container but use within a relatively short time period as it tends to solidify over time.
Photo: No machine-readable author provided. Lyzzy assumed (based on copy · CC BY 2.5 · https://creativecommons.org/licenses/by/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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