- 110 g pecans, roasted
- 1 cup sugar
- ½ cup water
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.
Makes 1½ cups
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.
• 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.