Food & Cooking Recipes Dessert & Treats Recipes Praline Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/4 cups This praline gives our Hazelnut-Praline Torte its crunch. Ingredients Vegetable oil, for baking sheet 2 cups sugar 1 tablespoon corn syrup ½ cup hazelnuts, toasted, skins removed ½ cup whole blanched almonds, toasted Directions 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. 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. Rate it Print