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Praline (French almond and nut brittle) recipe

Praline (French almond and nut brittle) recipe

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Praline can eaten as a sweet, or crumbled or ground and used in many types of desserts, such as topping for ice cream. Praline keeps in an airtight container for several weeks.

1 person made this

IngredientsMakes: 200 g

  • 50g whole unpeeled almonds
  • 50g whole hazelnuts
  • 100g caster sugar

MethodPrep:2min ›Cook:10min ›Ready in:12min

  1. Heat a frying pan at medium temperatures. Add almonds, nuts and sugar and stir.
  2. Keep stirring so all the almonds and nuts are evenly coated with caramel.
  3. Line a plate with greaseproof paper and tip the mixture on the paper (careful, it will be very hot!). Let cool for 5 to 7 minutes.
  4. Break the praline in large pieces and place in a food processor with a blade. Chop to the desired consistency.

See it on my blog

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How to make praline

Praline is generally believed to have been invented by a chef named Lassagne in the seventeenth century. The cookery school Maison de la Praline still stands in his hometown of Saint-Denis-de-Cabanne to this day.

Praline is traditionally made from almonds and sugar – the nuts are toasted and then coated with caramel. This can then be used as a confection, ground up to a powder for dusting or even blitzed into a sweet, nutty paste.


French settlers brought a taste for pralines (and a few recipes) to Louisiana in the 18th and 19th centuries. Faced with an abundance of pecan trees, they modified the traditional recipes, replacing hazelnuts and almonds with the indigenous American nut. When chefs in Louisiana began to add cream to the boiling sugar mixture, the candies acquired their unmistakable soft, fudgelike texture. Scholars estimate that vendors began to sell pralines on the streets of New Orleans in the 1860s. Since then, the candy has become a Southern staple, popular in Louisiana, Texas, Georgia, and many other states.

How do I know when my keto pecan pralines are done?

The photo above is a good representation of the color you are looking for when cooking this praline recipe. You want the mixture to get thick, turn golden, and smell fragrant.

I do not use a candy thermometer because it is hard to temp such a small amount of caramel. If your caramel looks like my photos you are good!

The Spruce / Stephanie Goldfinger

Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet.

The Spruce / Stephanie Goldfinger

In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.

The Spruce / Stephanie Goldfinger

Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer. Cook the candy, stirring occasionally, until the thermometer reads 240 F.

The Spruce / Stephanie Goldfinger

Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.

The Spruce / Stephanie Goldfinger

Add the vanilla extract and pecans.

The Spruce / Stephanie Goldfinger

Begin to stir smoothly and constantly with a wooden spoon the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don't overdo it, as pralines quickly go from fluid to rock-solid.

The Spruce / Stephanie Goldfinger

Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you’re done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

The Spruce / Stephanie Goldfinger

Allow the candy to fully set at room temperature it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature. Enjoy.

The Spruce / Stephanie Goldfinger

  • You can line the pan with parchment paper if you prefer. Do not, however, use waxed paper for any hot candy as the wax coating can melt and transfer into the candy.
  • Watch the temperature carefully. If the syrup becomes too hot, the finished pralines may become grainy.

Recipe Variations

  • Although you need pecans to call this confection a New Orleans praline, the same recipe works well for other nuts. Simply swap the pecans for roasted almonds, hazelnuts, pistachios, cashews, walnuts, or even peanuts.
  • If you want to make a special praline for someone with a nut or peanut allergy, use pepitas or sunflower seeds to give the mixture that great crunch.

How Long Do Pralines Last?

Pralines will keep well for 1 or 2 weeks at room temperature. After that, the sugar will begin to crystallize and the candy will get harder and gritty. To ensure they stay fresh, proper storage is key. Pack them in an airtight container as soon as the candy hardens and use parchment or wax paper to separate layers. Avoid mixing them with other candies some flavors may transfer and it can negatively affect the textures of both candies. You can also freeze pralines for up to 3 months but must ensure they're well packed in separate layers so they don't stick together. Guard against any potential frost as well because it will compromise the candy's texture. Let them thaw at room temperature before unwrapping.

What's the Difference Between Pralines and Brittle?

Made in a similar fashion and with common ingredients, pralines and brittle are closely related nut-filled candies. The main difference is the hardness of the candy. Pralines are cooked to the soft crack stage and should be semi-soft but not as chewy as soft toffee. The syrup used to make brittle, on the other hand, is cooked to a very high temperature until it reaches the hard crack stage, resulting in a much harder and "brittle" candy.

Recipe Summary

  • 1 ½ teaspoons baking soda
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 1 ½ cups white sugar
  • 1 cup water
  • 1 cup light corn syrup
  • 2 ½ cups coarsely chopped pecans
  • 3 tablespoons butter

Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl set aside.

Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.

Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.

Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

Order a praline in Texas and you'll be served a sweet pecan-studded patty, made with either a caramel or brown sugar base. Order "praline" in France, and you can expect an entirely different treat. In fact, you might be served any number of candies and confections made with ingredients known as "pralin" or "praline paste."

According to the "Dictionary of Desserts" by Carol Bloom, a praline is "a confection made of caramelized whole almonds." Other sources describe it as a French hard candy (kind of like a nut brittle) made of caramelized sugar and nuts, usually almonds or hazelnuts.

When ground to a powder for use as a flavoring, filling or decoration, the candy becomes "pralin" or "pralin powder." Add a slight accent mark and a "praliné" refers to an entire category of confections flavored with praline, or with another ingredient: "praline paste." Similar to peanut butter in texture, praline paste is made by grinding caramelized almonds&mdashor more often, hazelnuts&mdashto form a thick paste. "Praliné" also refers to a Grènoise sponge cake made with layers of praline butter cream.

Clear as mud (or nut butter), no? Oui. Such is the world of French desserts, where chefs take their ingredients seriously and every detail, small as it may seem, is important.

While you might be tempted to make your own hazelnut praline paste, you're better off buying it from a specialty or baker's supply store. The paste should be smooth and creamy, and nut butters made with home equipment tend to be somewhat gritty. If your neighborhood gourmet retailer doesn't carry praline paste, you can order one-pound cans of either hazelnut praline paste or almond paste from the King Arthur Flour Baker's Catalog (800-827-6836

Not sure how to use praline paste once you've found it? Pick up just about any dessert cookbook written by or for a professional restaurant chef for ideas. For instance, the lavishly photographed A Neoclassic View of Plated Desserts: Grand Finales (by Tish Boyle and Tim Moriarty John Wiley and Sons, publishers) includes the following stunning twist on the traditional napoleon using praline paste, perfect for the holiday season or very special event.

Baking Obsession

Hazelnut gateau by Carol Walter was this month Daring Bakers’ challenge. I have to admit I changed it quite a bit preserving the whole idea in general. I used a different method for making the nut génoise – the one that never failed me before. For a soaking syrup I went with Frangelico liqueur. I didn’t make a Swiss buttercream but made a crème anglaise-based one. First, because I like it better, and second – I’ve recently made the Swiss buttercream to fill my Opera. As for chocolate glaze, I covered the cake with Alice Medrich’s glaze designed for the cakes being refrigerated. It does really stay beautiful even after prolong refrigeration time. I decorated the cake with crushed thin, and delicate hazelnut fleur de sel brittle. I wish we had more freedom in choosing the way to decorate the cake (the buttercream piping had to be present). Personally, I don’t like the idea of piping the buttercream over the chocolate glaze. Not that I don’t like the buttercream, I just think it’s too much of a good thing. That’s why there’s no elaborate buttercream design on the top of my cake. Overall, the cake was delicious. And I do see myself making it (or some variation of) again, somewhere in the autumn or winter. It is not a summer time treat. I’d rather stick to the fresh fruit and crème chantilly.

Make 10-inch cake, enough for a large crowd

For the hazelnut génoise:

  • 7 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 135 g (4 ¾ oz) 2/3 cup fine granulated sugar
  • 125 g (3 ½ oz) ¾ cup+2tbsp all-purpose flour
  • 20 g (3/4 oz) 2 tbsp potato cornstarch
  • 200 g (7 oz) 1 ½ cups hazelnut-and-sugar powder (see below)
  • 3 tbsp unsalted butter
  • 1 tsp pure vanilla extract

    Hazelnut-and-sugar powder:
  • 4 oz blanched hazelnuts
  • 4 oz confectioners’ sugar

Combine the nuts with half the confectioners’ sugar in the food processor. Process the nuts and sugar, stopping to scrape down the sides of the bowl and break up any caking as needed, until the nuts are finely ground, but not so long that the mixture becomes oily.

Sift through a medium sieve (1.5-2 mm mesh). Return the nuts that didn’t pass through the sieve to the food processor with the remaining confectioners’ sugar and process until the nuts been reduced to a fine powder.

Transfer the nut-and-sugar powder to a bowl, break up any caking with your fingertips, and mix thoroughly.

Covered airtight, the mixture can be stored up to a month at room temperature.

For the soaking syrup:

Combine the sugar and water in the small saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Cover and allow the syrup to cool.

Covered airtight, the syrup can be stored for up to several months at room temperature.

For the filling:

  • 1 recipe of praliné buttercream
  • ¾ cup whipping cream, chilled

For the praliné buttercream:

  • ½ cup whole milk
  • 1 cup fine granulated sugar
  • 6 large egg yolks, at room temperature
  • 1 tsp pure vanilla extract
  • 400 g (3 ½ sticks) unsalted butter, at room temperature
  • 2/3 cup praliné

For the praliné:

(it makes more than you will need for this recipe but the praliné can be kept up to 3 months in the refrigerator)

  • 200 g (7 oz) blanched toasted hazelnuts
  • 100 g (3 ½ oz) ½ cup fine granulated sugar
  • 100 g (3 ½ oz) 1 2/3 cups confectioners’ sugar

For the chocolate glaze:

  • 8 oz bittersweet or semisweet chocolate, finely chopped
  • 12 tbsp (1 ½ sticks) unsalted butter
  • 1 tbsp light corn syrup
  • 5 tsp water

For the fleur de sel hazelnut brittle:

  • 1 cup sugar
  • 1/3 cup water
  • 1/8 tsp cream of tartar
  • ½ cup finely ground toasted hazelnuts
  • ½ tsp fleur de sel

Make the hazelnut génoise:

Center an oven rack and preheat the oven to 375F.

Butter and dust with flour a 10-inch round cake pan. Line the bottom of the pan with parchment paper circle, butter the parchment.

In a small saucepan, or in a microwave-safe cup in a microwave, heat the butter, without stirring, until it is melted and hot. Spoon off and discard the foam from the surface. Transfer 2 tbsp of the clear yellow butter to a medium heatproof bowl leaving the watery liquid behind. Add the vanilla to the bowl and set aside.

Sift the flour and potato flour together three times then mix in the hazelnut-and-sugar powder. Set aside.

In a bowl of your electric mixer, using a whisk, combine the eggs and sugar thoroughly. Place the bowl in a wide skillet of barely simmering water. Whisking constantly, heat the eggs to lukewarm (about 105F). Remove the bowl from the pan leave the skillet on the stove but turn off the heat. With an electric mixer, beat the egg mixture at high speed until it has cooled, tripled in volume, and resembles softly whipped cream, about 5 minutes in a heavy-duty mixer or longer with a less powerful mixer.

Meanwhile, set the bowl of butter and vanilla in the skillet of hot water, with the burner off, to keep it warm.

Dust about one-third of the flour and nut mixture over the whipped eggs. Use a rubber spatula to fold in the mixture – quickly but gently – until combined. Fold in half the remaining flour and nuts, then fold in the rest. Remove the warm butter mixture from the skillet. Scoop about 1 cup of the batter into the bowl with the butter and fold together until completely combined. Use the large rubber spatula to fold the butter mixture completely into the remaining batter. Turn the batter into the prepared pan and tilt to level. Place the cake pan onto a baking sheet and slide it into the oven.

Bake until the cake beginning to shrink slightly around the edges and the top springs back when pressed with your finger, about 40-45 minutes. Cool the cake in the pan on a rack for 5 minutes. To unmold, run a small knife or spatula around the inner edges of the pan. Invert it onto a rack and remove the parchment liner. Turn the cake right side up. Cool completely on the rack. The génoise can be wrapped and refrigerated for up to 2 days, or frozen for up to 3 months.

Make the soaking syrup:

Combine ½ cup of the heavy syrup with ½ cup of the liqueur. Cover, set aside until ready to use.

Make the praliné:

Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Set aside.

In a heavy small saucepan over moderate heat, stir together the granulated sugar and water. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until the syrup turns golden caramel in color. Stir the hazelnuts into the caramel syrup. Continue heating, stirring constantly with the spatula, until the nuts and caramel are combined. Pour the nut-and-caramel mixture onto the prepared baking pan and let cool completely.

Break the hazelnut brittle into pieces and combine it with the confectioners’ sugar in the bowl of the food processor. Process to pulverize the brittle. Continue processing until the brittle is reduced to a smooth, creamy paste, with just a slight grittiness. This will take some time and the praliné will become hot.

Transfer the praliné to a bowl and let it cool to room temperature.

Covered airtight, the pralin é will keep for up to 3 months in the refrigerator. If some oil separates on the top of the pralin é , stir it back before using.

Bring to room temperature before incorporating into the buttercream.

Make the praliné buttercream:

Combine the milk and half of the sugar in a heavy saucepan and bring to a simmer.

Right before the cream is ready, in a medium bowl whisk the egg yolks and remaining sugar together until smooth and lemon-colored. Gradually, in a very thin stream, add the hot milk, whisking constantly. Pour this mixture back into the saucepan and return to the stove. Stir constantly with a wooden spoon over medium heat until the custard thickens and coats the back of the spoon. Immediately strain the custard through the fine sieve into the bowl of the stand mixer. Add the vanilla extract. Beat the custard with the wire whip at medium speed until it is light and cool.

Replace the wire whip with the paddle attachment. Gradually, 2 tbsp at a time, beat in the softened butter at medium speed. When all of the butter has been incorporated, beat the buttercream vigorously for a minute on high speed to make it as light as possible.

Measure 2/3 cup of the praliné (room temperature) into a medium bowl. Using a wooden spoon, gradually beat in about 1 cup of the buttercream. Make sure the mixture is smooth. Then beat the flavored portion back into the remaining unflavored buttercream.

Covered airtight, the buttercream can be kept for up to a week in the refrigerator. Before using, let the buttercream soften at room temperature. Then beat it with the flat beater of the mixer to make it smooth, spreadable, and light.

The buttercream can be frozen for up to 3 months. Defrost overnight in the refrigerator.

Fill the cake:

Cut the cake horizontally into 3 even layers. Set aside.

Whip ¾ cup of the whipping cream until soft peaks form, set aside.

Place one layer of the génoise, cut side up, onto a cardboard circle. Brush about ¼ cup of the soaking syrup over the cake. Spread 1 ½ cups of the praliné buttercream over the cake surface. Spread half of the whipped cream over the buttercream leaving ¼-inch bare border around the edges. Moisten one of the sides of the middle génoise layer with ¼-cup of the soaking syrup, place this layer (moistened side down) over the first one. Brush the top of the middle layer with more syrup. Spread another 1 ½ cups of the buttercream over it then spread the rest of the whipped cream. Moisten the cut side of the final génoise layer with the soaking syrup and invert it onto the cake. Press gently. Lightly moisten the top of the cake. Refrigerate for 30 minutes.

Use the rest of the buttercream to crumb-coat the top and the sides of the cake. If you wish, set a little bit of the buttercream aside for a decorative piping. Refrigerate the cake for at least 2 hours, better – overnight – before glazing.

Make the fleur de sel brittle:

Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Set aside.

In a heavy small saucepan over moderate heat, stir together the sugar, water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until the syrup turns golden caramel in color. Pour the caramel onto the prepared baking pan and let cool completely.

Brake the caramel into 1-inch pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts.

Reline the baking sheet with parchment paper, foil, or a silicone mat. Spread the caramel mixture very thinly over the entire baking sheet (you might need to do it in two batches – the caramel layer has to be thin). Place the sheet in the oven to melt the caramel, for about 4-6 minutes. Remove from the oven. Immediately, sprinkle with the Fleur de Sel.

Once cool, chop the brittle finely (or not so finely – according to your preference). Do not use a food processor, or you will end up with what you started from.

Store the brittle in a cool dry place, for 2 weeks.

It’s not recommended to make the brittle when the weather is very humid.

Make the chocolate glaze, finish the assembly:

For the glaze, place all the ingredients in a small heatproof bowl set in a wide skillet of barely simmering water and stir frequently until the chocolate is almost completely melted do not overheat. Remove the glaze from the water bath and set aside to finish melting, stirring once or twice until perfectly smooth. If necessary, before using, cool the glaze to 88-90 F. It will be optimally shiny if you pour it at that temperature. Place a sheet of parchment paper or foil under the rack with the cake and pour the glaze over the top of the cake. Any excess glaze may be refrigerated for up to a week or frozen.

Before the glaze has completely set press the chopped hazelnut brittle onto the sides of the cake. Sprinkle over the top as well (if you wish).

The leftover of the buttercream can be used for a decorative piping. The cake can be made several days in advance. But the brittle can’t keep that long – it will melt in the fridge. Choose another decoration if you need to assemble the cake well before serving.

Mary Berry’s Hazelnut Dacquoise

A truly impressive, gluten-free cake, this is fit for the most glamorous celebration: nutty meringue layers, sandwiched with a rich and creamy coffee crème patissiere and decorated with swirls of ganache and hazelnut praline. You can make the dacquoise in advance – and it will still be delicious the next day.


For the dacquoise:

250g blanched (skinned) whole hazelnuts

6 large egg whites, at room temperature

For the chocolate ganache:

150g dark chocolate (about 36% cocoa solids)

For the coffee filling:

3 large egg yolks, at room temperature

2 tbsp chicory and coffee essence

300ml whipping cream, chilled

For the praline:

36 blanched (skinned) whole hazelnuts

100g toasted hazelnuts, chopped, to finish


You will need:

3 baking sheets, lined with baking paper

piping bag and 1.5cm plain nozzle

Buy the book

This recipe was taken from The Great British Bake Off: Everyday. For more like it, buy the book now.


Step 1
Arrange your oven racks in the upper, middle and lower thirds of the oven (you can use the grill tray on the bottom of the oven if you don't have a third rack). Heat the oven to 180°C/160°C fan/350°F/Gas 4. Using a 21cm dinner plate or cake tin as a guide, draw a circle on the paper lining each of the baking sheets. Set aside for now.

Step 2
To make the dacquoise, put the hazelnuts into the bowl of a food processor and 'pulse' just until coarsely ground. Spread the nuts in an even layer in a roasting tin and toast in the oven for 10–12 minutes until golden, stirring every 3 minutes. Remove the tin from the oven. Tip the nuts into a large heatproof bowl and leave to cool. Reduce the oven temperature to 150°C/130°C fan/300°F/Gas 2.

Step 3
When the nuts are cold, stir in 100g of the caster sugar and the cornflour. Pour the egg whites into the bowl of an electric mixer fitted with the whisk attachment. Add the salt. Whisk at medium speed for about 2 minutes until the whites are frothy. Increase the speed and continue to whisk while adding the remaining 200g sugar, a tablespoon at a time, to make a stiff glossy meringue that stands in peaks when the whisk is lifted out. Gently fold the toasted hazelnut mixture through the meringue using a large metal spoon or plastic spatula.

Step 4
Transfer the meringue to a piping bag fitted with a 1.5cm plain tube. Starting in the centre of each drawn circle, pipe a spiral of meringue onto each prepared baking sheet. Place in the heated oven and bake for 1 hour, swapping the top and bottom baking sheets halfway through so the meringue discs cook evenly. Turn off the oven and open the oven door so it is just ajar, then leave the discs inside until completely cool.

Step 5
Meanwhile, make the chocolate ganache. Break up the chocolate into even-sized pieces and put into a heatproof bowl. Pour the cream into a pan and heat until simmering. Pour the hot cream over the chocolate and stir gently until smooth. Leave to cool, then cover the bowl and chill until really thick and with a piping consistency (like whipped cream). Spoon the ganache into the clean and dry piping bag fitted with a star tube. Set aside at room temperature until needed.

Step 6
For the coffee filling, pour the milk into a heavy-based pan and slowly bring to the boil over a low heat. Meanwhile, put the yolks, sugar and coffee and chicory essence into a medium-sized heatproof bowl and whisk to combine. Whisk in the cornflour a tablespoon at a time to make a smooth, thick paste. Pour on the hot milk in a thin steady stream, whisking constantly. Pour the mixture into the pan and whisk until it comes to the boil, then lower the heat so the mixture just simmers. Whisk for 2–3 minutes until thickened and very smooth. Remove the pan from the heat and leave to cool for at least an hour.

Step 7
Whip the cream until it stands in soft peaks. Whisk half of the whipped cream into the cold coffee mixture, then gently fold in the rest. Cover and chill until needed.

Step 8
To make the praline, put the caster sugar in a small frying pan and melt, without stirring. Continue cooking until it turns to a golden caramel or it reaches 300°C/570°F on the sugar thermometer. Add the whole hazelnuts and lemon juice and stir well with a wooden spoon, then tip onto a baking sheet lined with baking paper or silicone paper. Working quickly before the caramel sets, use 2 teaspoons (don't touch the caramel as it will be very hot!) to form 12 equal clusters of hazelnut praline for the decoration. Leave to cool and set.

Step 9
To assemble the dacquoise, set one of the meringue layers on a large, flat serving plate and spread with a third of the coffee cream. Place another meringue layer on top and spread with half the remaining coffee cream. Top with the last meringue layer. Spread the remaining coffee cream over the sides of the cake, leaving the top bare. Press the chopped toasted nuts onto the sides of the dacquoise. Pipe 12 swirls of chocolate ganache on the top of the cake and decorate with the praline clusters.

The Secret Ingredient (Sesame): Sweet Sesame Brittle Recipe

The last two weeks of sesame have focused on the savory side of the seed. But I promised it was a versatile ingredient, and I aim to deliver this week with a simple, do-it-yourself version of sweet sesame brittle.

Growing up, we always had sweet sesame around the house. My mother is an addict. She always has a bag of what is labeled "sesame crunch," sesame seeds solidified with almonds in hard honey caramel, frozen as if in amber. The candy is hard, and one bite sends splintered seeds and burnt sugar all over you it sticks to your teeth, and it is exotic and satisfying and feels somehow healthier than, say, a Jolly Rancher.

When she is feeling particularly decadent, she indulges in a bar of halvah, a candy made from sesame paste, than crumbles and turns to a paste in your mouth with the satisfying effect of pulling peanut butter off a spoon. Sesame candy is, to us, exotic, and, most winningly, never too sweet. Plus, there is the added benefit of making candy at home with just almonds, sesame seeds, sugar, honey, and water. How could you feel bad about that?

I find candy-making intimidating. Even after I bought my candy thermometer. This recipe requires next to no precision, and hence, no apprehension. Boil all the ingredients together in a nonstick pan, smooth it onto a Silpat, wait for it to cool, and chop into little sticks. In my family, of course, we just divvy it up amongst us and keep it in jars to pick on while watching TV or to smuggle into the movies. But if it is less familiar to you, I recommend making it as the simple, very much appreciated homemade end to a North African or Middle Eastern dinner.

Watch the video: Jak vytovřit dokonalé Pralinky? Cukrářsky on-line kurz (May 2022).