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Crushed Hazelnut Praline

  • yield: Makes 1 cup

Ingredients

  • Vegetable-oil cooking spray
  • 1/2 cup sugar
  • 1 teaspoon light corn syrup
  • 1 tablespoon water
  • Salt
  • 1/3 cup hazelnuts, toasted, skins rubbed off with a damp cloth

Cook's Note

Crushed praline can be stored for up to 1 month.

Directions

  1. Step 1

    Coat a rimmed baking sheet with cooking spray. Heat sugar, corn syrup, water, and a pinch of salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat, stir in nuts, and spread evenly on baking sheet. Let cool completely on sheet on a wire rack.

  2. Step 2

    Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size pieces.

Source
Martha Stewart Living, June 2008