Pine nut praline

Pine nut praline

By
From
Arabesque
Makes
1 cup
Photographer
William Meppem

Praline has endless uses in desserts and cakes. It works with all flavours from chocolate to fruits, and is particularly useful for adding a bit of textural crunch to creamy smooth desserts. Don’t think of it just as a garnish, to sprinkle over desserts, but fold it into whipped cream to accompany rich chocolate cakes, or mix it into all sorts of ice-creams, custards and mousses to add sweet crunch.

Ingredients

Quantity Ingredient
150g sugar
2 tablespoons water
200g pine nuts

Method

  1. Place the sugar and water in a saucepan and heat slowly to dissolve the sugar. Bring to the boil and cook for about 5 minutes until the syrup reaches the thread stage (when a drop of the syrup falls from a wooden spoon in a long thread) at about 110°C.
  2. Stir in the pine nuts, which will make the sugar mixture crystallise as the oils come out of the nuts. Don’t panic! Turn the heat down a little and stir gently until the crystallised sugar redissolves to a caramel. This will take 10–15 minutes.
  3. Carefully (as it’s hot) pour the syrup onto a baking tin lined with baking paper or greased tin foil. Smooth it with the back of a fork and allow it to cool down and harden.
  4. When it is completely cold, bash it with a rolling pin to break it into chunks and then pound it to crumbs in a mortar and pestle. The praline should be the consistency of coarse breadcrumbs. It can be frozen and used as required.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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