Best Praline Dust Recipes
PRALINE DUST
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/2 cup
Number Of Ingredients 8
Steps:
- Spray a baking sheet with vegetable-oil cooking spray, wiping off any excess with a paper towel; set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
- Stir in 3/4 cup pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture. Set aside to cool.
- Break brittle into small pieces. Place in a food processor fitted with a metal blade. Process until powdery.
PRALINE DUST
A coarse texture praline used to flavour items such as gateaux, souffles, ice-cream topping etc. The aroma from the nuts and caramelised sugar is incredible.
Provided by Wild Thyme Flour
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Lightly brown the nuts in an oven.
- cook the water and sugar until the caramel stage is reached.
- mix in the nuts.
- Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
- Allow to become quite cold.
- Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
- Store in an airtight container.
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