However, there's no need to break out the baking pans and flour to create a spectacular dessert. With a few ingredients, a pot and a few hours, you'll have a gorgeous, glistening praline on your hands, ready to go. All you'll need to do is scoop out your favourite ice cream (I'm partial to this one as a praline pairing), stick a few shards on top and - voila! Elegance at your fingertips.
I adapted the recipe from Grace Massa Langlois' book Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Biscotti, and Tiramisu to Torte, Tartufi, and Struffoli, using part brown sugar for flavour and half and half almonds and hazelnuts. I also opted to add the nuts to the sugar instead of just pouring the sugar overtop, which meant a more even coat on them. I definitely suggest a SilPat for this though - for some reason the parchment in round 1 didn't want to play nicely and stuck to the candy like nothing else.
Shared with Foodie Friends Friday
Pralinata di Nocciole e Mandorle (Hazelnut and Almond Praline)
Makes 7 (1-oz) servings or about 1 1/3 cups pieces
1/4 cup packed dark brown sugar
1/3 cup granulated sugar
1 tbsp golden corn syrup
1/2 tsp coarse sea salt
3 tbsp water
2/3 cup toasted hazelnuts
2/3 cup toasted almonds
- Line a baking sheet with silicone (you can try well-greased parchment but don't opt for anything else, this stuff STICKS!) and set aside.
- In a saucepan, mix the sugars, corn syrup, salt and water. Place over high heat and bring to a boil, stirring until sugar liquefies.
- Once sugar is liquid, stop stirring and cook until the mixture reaches 320F, occasionally swirling the pot to redistribute the sugar.
- When the sugar reaches temperature, remove from heat and immediately pour in the nuts.
- Stir to coat well and scrape out onto the lined trays. Set aside to cool 3 hours.
Total Fat: 13.9 g
Cholesterol: 0.0 mg
Sodium: 11.9 mg
Total Carbs: 25.8 g
Dietary Fiber: 2.7 g
Protein: 4.5 g