My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Praline

Posted by Annita on November 20, 2006

Caramel is such a useful medium in cake decorating.It can be drizzled to form abstract shapes or used in dipping fruits and nuts which gives a glossy glass like coating.Caramel when allowed to set hard can be crushed using a rolling pin and can be used in decorations.Praline is a delicious alternative to plain crushed caramel.

Praline

Method:-

1.Line a baking sheet with foil and apply little oil over.
2.Dry toast the almonds/cashews until light brown.
3.Prepare caramel and when the bubbles subside add the browned nuts into it and mix well.

Carmel

4.Pour the mixture thinly onto the foil and allow it to set.
5.Peel off the foil ,crush the almonds into pieces and then grind in a food processor/mixer .

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4 Responses to “Praline”

  1. thanu said

    sounds quiet easy and do able…. and above all yummy..

  2. rachel said

    Wonderful collection!.My day begins with selecting recipes ragrding the day’s meals.

  3. Ayesha said

    I have been searching for a praline recipe. The one I make ends up solidifying even when stored in the refrigerator. Can you advice me and could you give me the exact measures.
    Thank you.

  4. Annita,
    I’ve been looking all over for a trustworthy recipe…. thank you so much!
    Am going to try out your coconut pudding too. I love it!

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