Nut praline

Nut praline

PS Desserts
Mark Roper

Pralines are nuts coated with caramelised sugar while candied nuts are crunchy sugary bliss bombs. Both make a lovely addition to ice-creams and I like to use them to top my Crème Cassonade instead of actually “brûlée-ing”, for extra crunch and flavour.


Quantity Ingredient
150g hazelnuts, (see notes)
150g caster sugar
30ml water


  1. Preheat the oven to 160ºC. Line a baking tray with baking paper.
  2. Spread the nuts on the baking tray and roast for 5-10 minutes or until the skins begin to loosen.
  3. Rub the skins off the nuts by rubbing them in a tea towel.
  4. Roughly chop or crush the nuts using a mortar and pestle.
  5. Return the nuts to the baking tray to reheat later.
  6. Put the sugar and water in a saucepan over medium heat and stir with your fingers until dissolved a little, then brush any crystals down from the side of the pan using a pastry brush dipped in cold water.
  7. Cook the syrup, without stirring, over medium–low heat until it starts to colour.
  8. Put the nuts back in the oven briefly to heat them up.
  9. Continue cooking the syrup, swirling the pan gently, until golden.
  10. Tip in the nuts and stir to coat with a wooden spoon.
  11. Pour onto the prepared tray, spreading out evenly with a wooden spoon, and allow to cool completely before using.
  12. You can break the praline into large pieces, roughly crush using a mortar and pestle or finely grind. Store well in an airtight container in the freezer (not the fridge, as it will become sticky) for up to 3 weeks.


  • You can use most nuts to make pralines or candies: almonds, pistachios, hazelnuts, walnuts, cashews or pecans all work well.

    You can also leave the nuts whole if you prefer. Use two forks to separate the hot nuts when you pour them onto the tray to cool.
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