This candy can be eaten straight, or added to gelato.

Martha Stewart Living, June 1994

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Spread out pine nuts on a baking sheet and toast for 6 minutes, or until just golden brown. Remove from oven, transfer nuts to a plate, and let cool. Oil baking sheet.

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  • Meanwhile, combine 1/2 cup of the sugar with 2 tablespoons water in a heavy saucepan. Cook over low heat until sugar is dissolved. Cover pan and bring to a boil. Leave cover on until condensation washes down sides of pan. Turn heat to medium and cook, swirling pan occasionally, until sugar turns amber in color and registers 320 degrees on a candy thermometer. Remove pan from heat and instead of adding cream, stir in pine nuts. Pour mixture onto baking sheet and let cool. Chop cold praline into small pieces.

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