New This Month


This praline gives our Hazelnut-Praline Torte its crunch.

  • Yield: Makes 2 1/4 cups

Source: Martha Stewart Living, December 2006


  • Vegetable oil, for baking sheet
  • 2 cups sugar
  • 1 tablespoon corn syrup
  • 1/2 cup hazelnuts, toasted, skins removed
  • 1/2 cup whole blanched almonds, toasted


  1. Lightly oil a rimmed baking sheet; set aside. Heat sugar, corn syrup, and 3 tablespoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until deep amber. Stir in nuts. Spread mixture into prepared sheet. Let cool completely on a wire rack.

  2. Break praline into pieces, then coarsely grind in a food processor.

Cook's Notes

Praline can be stored in an airtight container at room temperature up to 1 month.

Reviews Add a comment