Pralin
Pralin is pulverized praline (caramelized nuts), which is used as a topping or addition to dessert creams, cakes, etc.
Source and licence
"Pralin" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pralin, revision 4587147), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pralin&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587147
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Toast the almonds in a 350°F (180°C) oven for about 10 minutes, stirring frequently until they are light brown.
- Simmer the sugar and water in a small saucepan until the sugar turns golden brown.
- Immediately sir in the almonds.
- Reheat until liquid and pour onto the baking sheet. Let cool for about 10 minutes.
- When cooled, break it into pieces.
- Pulverize in a blender or clean coffee grinder a few pieces at a time.
- Store in an air-tight container but use within a relatively short time period as it tends to solidify over time.