Cookbook:Pralin

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Pralin
Krokant.jpg
Category Confectionery
Servings ca. 8 oz. (250 g)
Time 45 min.

Cookbook | Ingredients | Recipes

Pralin is pulverized praline, caramelized nuts which are then broken into small pieces and used as a topping or addition to dessert creams, cakes, etc.

Yield: 1 cup

Ingredients[edit]

  • 1/2 cup slivered almonds
  • 1/2 cup sugar
  • 2 Tbs. water
  • an oiled baking sheet or granite work surface

Procedure[edit]

  1. Toast the almonds in a 350ºF (180ºC) oven for about 10 minutes, stirring frequently until they are light brown.
  2. Boil the sugar and water in a small saucepan until the sugar turns golden brown.
  3. Immediately sir in the almonds.
  4. Reheat until liquid and pour onto the baking sheet.
  5. When cold (about 10 minutes), break it into pieces
  6. Pulverize in a blender or clean coffee grinder a few pieces at a time.
  7. Store in an air-tight container but use within a relatively short time period as it tends to solidify over time.