How to make praline
Sweet, nutty and pretty irresistible, pralines are actually rather easy to make. Find out how with our step-by-step guide.
- Heat 100g caster sugar in a large heavy-based saucepan over a medium heat. Allow it to melt and form a deep golden caramel. Don’t stir until all the sugar has dissolved. To help the sugar dissolve evenly, gently shake the pan occasionally.
- Add a handful of toasted pecans, hazelnuts or almonds and stir to coat in the caramel. Pour onto a non-stick baking tray. Allow the praline to cool completely, then roughly chop it with a sharp knife (or whizz in a food processor to make praline crumb). You can store the praline for 2 days in an airtight container but keep it completely dry or it will go sticky.
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