Praline Recipe
The best topping for cupcakes and ice-cream, this small-batch praline recipe is just what you need if you love caramel, cashews and butterscotch flavor.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 1
Calories: 318kcal
- ¼ cup White Sugar
- 10-15 Cashews (toasted)
- ½ tablespoon Unsalted Butter
Chop and toast the cashews for 10 minutes at 180°C. You may use them without toasting as well but toasting gives it a nice flavor. Let them cool.
Line a plate/baking tray with parchment paper to transfer the hot praline from the pan. Avoid using aluminium foil.
Measure the sugar and transfer it to a light colored pan so you can see the caramelization happening.
Heat the pan on low-medium heat and keep stirring the sugar. Once you see specks of brown color, stop stirring with a spoon or spatula. If you keep stirring your praline will be bitter.
Once the entire batch has browned evenly, add the butter and the nuts and transfer the mixture to a parchment paper. The mixture will harden as it cools.
It is time to crush the praline into a powder. Place a sheet of parchment paper and use a hammer to lightly crush the praline. There is no need to pulse it in a grinder as a hammer does the job equally good.
Your Cashew praline is ready to be used on top of ice-creams, for decorating butterscotch cakes and on anything where you love this flavor.
You can optionally add a pinch of salt to the praline but it is not necessary.
This crushed praline can be used all at once or in smaller servings to suit the person consuming it.
You may use it in making butterscotch tea time cake, inside and over the layers of a butterscotch fresh cream cake, butterscotch ice-cream or milk shake or just to top vanilla ice cream.
Exercising Caution:
- Be careful of handling hot caramel as it can burn your hands if it gets on your skin. Always take enough precaution while transferring the praline to the tray.
- It can splutter a bit while you add the nuts and butter too. Remember to be careful.
- Do not taste the hot caramel to avoid burning your tongue.
