Pralinata Di Nocciole E Mandorle
From jo_jo_ba 11 years ago
- 3 hours to make
- Serves 7
AKA Hazelnut and Almond Praline. I adapted the recipe from Grace Massa Langlois' book Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Biscotti, and Tiramisu to Torte, Tartufi, and Struffoli, using part brown sugar for flavour and half and half almonds and hazelnuts. Read more I also opted to add the nuts to the sugar instead of just pouring the sugar overtop, which meant a more even coat on them. I definitely suggest a SilPat for this though - for some reason the parchment in round 1 didn't want to play nicely and stuck to the candy like nothing else. See less
Ingredients
- 1/4 cup packed dark brown sugar shopping list
- 1/3 cup granulated sugar shopping list
- 1 tbsp golden corn syrup shopping list
- 1/2 tsp coarse sea salt shopping list
- 3 tbsp water shopping list
- 2/3 cup toasted hazelnuts shopping list
- 2/3 cup toasted almonds shopping list
How to make it
- Line a baking sheet with silicone (you can try well-greased parchment but don't opt for anything else, this stuff STICKS!) and set aside.
- In a saucepan, mix the sugars, corn syrup, salt and water. Place over high heat and bring to a boil, stirring until sugar liquefies.
- Once sugar is liquid, stop stirring and cook until the mixture reaches 320F, occasionally swirling the pot to redistribute the sugar.
- When the sugar reaches temperature, remove from heat and immediately pour in the nuts.
- Stir to coat well and scrape out onto the lined trays. Set aside to cool 3 hours.
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