Praline

1. 1

   Coat a 9-inch round cake pan with the vegetable oil and set aside.

2. 2

   Combine the sugar and the water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel color (about 8 minutes).

3. 3

   Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

4. 4

   When the mixture becomes caramel colored, quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula, coating them completely with the caramel.

5. 5

   Remove the pan from the heat, immediately turn the hazelnut mixture into the oiled cake pan, and let it cool completely (about 30 minutes).

6. 6

   Break the praline into pieces and pulverize to a powder in a food processor.

7. 7

   In a tightly covered container, praline will keep for several months in the refrigerator or freezer.

8. 8

   Bring the praline to room temperature before using.

9. 9

   Substitute any toasted nuts for the hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.