Break it coarsely and ensure there are no large pieces in the mix. Use a hammer and an extra sheet of parchment to cover the praline and start breaking it. But if you intend to use it in making butterscotch cake or to sprinkle over ice-creams, you will need to make a coarse powder of it. You can eat the praline straight after it cools down from step 5. Your praline is ready! Let it cool for 15-20 minutes. Just make sure all nuts are coated with the caramel. Remember the tray we had lined with parchment in step 2? You need to transfer the hot praline to this tray and spread evenly. Step 5: Transfer the hot caramel a.k.a praline to the cooling tray I could not take pictures of the caramelization but will upload soon as it will help you understand the process properly. You can optionally add a pinch of salt to the praline at this point but it is not necessary. The more you mix, the bitter the caramel will become. It will sizzle a bit in the pan but mix quickly only once with the spatula until the nuts are coated in caramel. Once you see the entire batch of sugar browning, immediately stop stirring and add the nuts and butter. Step 4: Caramelizing of sugar/Add the nuts and butter Once browning starts, mix very gently with the spatula ONLY ONCE and let the entire batch of sugar turn brown. Be cautious at this stage as we need to act quickly. Keep stirring the sugar until you see the sugar melting and specs of brown color forming. It will take few minutes for caramelization to happen and you need to stir the sugar with a silicon spatula to avoid burning. Measure and transfer the sugar into the pan and keep the heat on low-medium. So line any baking tray/steel plate with parchment to transfer the praline. It is important to take it off heat as soon as the entire batch of sugar turns brown. Step 2: Get your plate/baking tray ready for pouring hot pralineĪ minute extra in the pan may burn your praline. This step is completely optional though but I like to toast the nuts before adding them to the caramel. Toasting the nuts gives a nice aroma and increases the flavour of the nuts and in turn, of the praline. You can technically use any dried fruit to add in the praline or even a mix of all: Almonds, Cashews, Pecans, Walnuts, Hazelnuts, etc.Īny hardened dried fruit will work. Read more about it here.īanana Yogurt Muffins How to make Butterscotch Praline with Cashews? Wet caramel is made by caramelizing sugar in presence of water. we do not use a single drop of water to make the praline. This praline recipe is based on dry caramelizing the white sugar i.e. This process opens up a box of flavours that sugar has which we cannot taste without caramelizing it. We dry heat the sugar so it loses it’s solid state, caramelizes and turns into a brown liquid. So work on this when you have some quiet time.Īlso, praline is something that is made without a single drop of water. It takes only a minute extra for that to happen. You need to caramelize the sugar very carefully in order to avoid burnt caramel. The recipe that I’m sharing with you today can be used for topping ice-creams or used in cakes which ask for “butterscotch nuts” or in desserts where you need that extra crunch like on top of vanilla ice-cream to amp it up.īutterscotch Nuts/Praline is basically caramelized sugar + nuts. Praline is the delicious and crunchy thing you find in butterscotch ice-cream and over butterscotch-flavoured desserts. Jump to Recipe Print Recipe What is Praline?
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