How to make
There are two types praline - French and Belgian.
The first ones are nuts, covered in caramel and are mostly made from almonds. In some cases, after hardening, they are grinded and used for decorations or fillings for cakes and pastries.
Belgian praline is a type of chocolate candy with a soft filling.
In this recipe I will describe how to prepare French hazelnut praline.
If you tried caramelized walnuts as a child, you might already guess that it is something identical. With the difference, that the sweet temptation from our childhood was made with walnuts.
Here is the easy way to make hazelnut praline:
Prepare a silicone plate or a layer of baking paper. If you chose the second option, you can grease it very lightly to make sure, that the caramel will not stick.
Pour the sugar and water into a thick-bottomed pan and heat it over moderate heat.
When it starts to turn a light amber color, add the nuts and shake the pan, so that they caramelize.
Before the caramel has darkened too much, pour it immediately onto the silicone sheet or paper in such a way that the hazelnuts are in an even layer and not in a pile.
Wait for it to cool and use as intended - broken for munching on at any time, grinded for a filling or decoration of various pastries.
