Crushed Hazelnut Praline
Use this recipe to make our Butterscotch-Praline Cream Pie.
- Yield: Makes 1 cup
Source: Martha Stewart Living, June 2008
- Vegetable-oil cooking spray
- 1/2 cup sugar
- 1 teaspoon light corn syrup
- 1 tablespoon water
- 1/3 cup hazelnuts, toasted, skins rubbed off with a damp cloth
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.
Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size pieces.