How to make praline or caramel

For my video and recipe on how to make caramel  see here.

For my Hazelnut cake with mascarpone cheese frosting and praline see here

Roast the nuts lightly first, it enhances flavour of praline.

You can make praline or caramel using caster sugar or granulated.

Once the sugar has dissolved add your nuts and stir them in and your praline is ready to be poured on to a stone slab, baking paper or foil.

Most praline recipes use just sugar, no water, but you can add a little liqueur to your praline.

How To Make: Praline or Caramel
To make praline the recipes are; same amount of sugar to nuts.
  • 100g / ¾ cup skinned whole hazelnuts, roasted
  • 100g / ½ cup white sugar (ideal caster sugar not essential)
  1. Add the sugar to a small pan on a low heat without touching or stirring and wait until it melts.
  2. Add the nuts, cover in the caramel, pour on to baking paper or foil.
  3. When the caramel is cool completely put into a food processor until broken into small pieces.
Some recipes say put your nuts in at the same time as the sugar but I find this way you can easily burn your nuts before the sugar is completely melted. I prefer to put sugar in first let it melt and then add your nuts. For maximum nut flavour toast your nuts in the oven for 5 mins first.