prep
15 minutes
cook
10 minutes
difficulty
Easy
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 110 g pecans, roasted
- 1 cup sugar
- ½ cup water
Makes 1½ cups
Instructions
Place the pecans in a single layer on a lined baking tray and set aside.
Combine the sugar and water in a saucepan over low heat. Stir to dissolve sugar, do not boil, increase to a medium heat and boil until a deep golden caramel colour.
Quickly pour the caramel over the pecan nuts to completely cover. Set aside at room temperature to harden.
Roughly chop into approximately 1 cm chunks and use as required.
Cook's notes
• Store praline in an airtight container to prevent it from becoming sticky in humid conditions.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
