Praline is a sweet confectionary made with butter, sugar and nuts. This recipe gives a tasty, brittle and crunchy praline.

Recipe Snapshot

  • Prep time: 3 minutes
  • Cook time: 12 minutes
  • Total time: 15 minutes
  • Yield: 20 · 20 teaspoons
  • Category: Dessert, Sweets
  • Cuisine: World

Ingredients

  • 4 tablespoons sugar
  • 2 tablespoons butter (- unsalted)
  • 10 to 12 cashews (or almonds or 2 tablespoons skinned, roasted peanuts – nuts like walnuts or pecans can also be used)

Method

Crushing nuts

  1. In a mortar, take the cashews.
  2. Crush the cashews to a coarse mixture with a pestle and keep aside. You can even chop the nuts.

Making praline

  1. Take butter in a pan on a low heat.
  2. Add sugar when the butter begins to melt and mix it thoroughly.
  3. On a low heat, cook the butter-sugar mixture stirring at intervals. Make sure not to stir non-stop.
  4. The mixture will begin to change color as the sugar melts.
  5. Continue to stir at intervals when the sugar starts changing color.
  6. At one stage the color will become brown and all the sugar will melt.
  7. To test put a few drops of the butter-sugar mixture in a bowl filled with water. It will harden and solidify. When you snap it, it will break easily. This means that the sugar syrup has reached to the hard ball consistency.You can also check the hard ball consistency using a candy thermometer.
  8. When the syrup reaches to the hard ball consistency and when all the sugar has melted and caramelized into a brown colored molten liquid, turn off the heat.
  9. Add the crushed cashews immediately and mix quickly.
  10. Pour this praline mixture on a tray or plate lined with parchment paper or butter paper. You can also use a plate greased with some butter or neutral flavored oil.
  11. At room temperature let the praline cool and harden.
  12. Then, break the praline into small pieces.
  13. Place the praline pieces in a mortar and with a pestle, crush to a coarse mixture.
  14. Remove the praline and use it any recipe. If not using immediately, then store praline in an air-tight jar and refrigerate.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.