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Praline Recipe
The praline made with this recipe stores well and remains crispy and crunchy throughout. It does not soften nor becomes moist. You can easily double or triple the ingredients and make a large batch that can be easily refrigerated for a month.
Course
Sweets & Desserts
Cuisine
Indian
Keyword
cakes, ice cream, milk pudding, pancakes, Topping
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Author
Sowji'sKitchen
Ingredients
1/2
Cup
Sugar
1/4
Cup
Cashew nuts
1
tbsp
Butter
Instructions
Add sugar to a heavy bottom pan.
Begin to melt on a medium flame.
Avoid stirring the sugar.Swirl the pan as needed for even distribution.
When the sugar begins to melt. Gently swirl the pan as needed for the sugar
You can use a spoon to push the sugar stuck towards the edges inside.
Reduce the flame to the lowest. Keep a tbsp of butter ready.
Add the chopped nuts. Mix well.
When the sugar melts completely and begins to smoke, take off the pan from the heat. Do not allow the sugar to smoke up for longer.
Immediately add butter and mix well.
The mixture froths up and reduces.
Pour this to the parchment paper or plate.
Cool it completely. Remove and break it to small pieces.
Add it to a blender and make a coarse powder.
Store praline in a glass jar and use as needed to top your desserts.
Notes
We can also use a rolling pin to crush it to a small pieces.