Desserts

Praline (French and Louisiana praline)

A small candy of caramelised sugar coating whole hazelnuts or almonds. Crunchy and sweet, it is enjoyed at the end of a meal or at Easter and New Year, and the creamier Louisiana version is a close cousin.

30 min
4 servings
Medium
Moderate
🇫🇷 France

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Ingredients

250 g Caster sugar
100 ml Water
200 g Whole shelled hazelnuts
1 pinch Fine salt

Spices & seasoning

A little butter for the tray

Optional extras

1 tsp Vanilla extract

Nutrition facts

560 kcal per serving

Protein: 7.2 g
Carbohydrates: 66 g
of which sugars: 64.8 g
Fat: 28.5 g
of which saturated fat: 2.4 g
Fiber: 5.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Spread the hazelnuts on a tray and toast them for 8 minutes in an oven preheated to 170 °C, then let them cool slightly.
In a heavy-bottomed saucepan, pour in the sugar and water, then heat over medium heat without stirring until you get an amber caramel.
Off the heat, add the warm hazelnuts and the pinch of salt, then stir vigorously with a wooden spoon until the sugar turns opaque and clumps around the nuts.
Put the pan back on low heat for a moment, stirring, to coat each nut thoroughly.
Quickly spread the mixture on a buttered tray or sheet of baking paper, separating the nuts with a fork while they are still warm.
Let it cool completely before breaking the pralines into pieces and storing them in an airtight tin.