Walnut Praline (Candied Walnuts)
This walnut praline is a combination of walnuts and caramelised sugar, resulting in crunchy candied walnuts. Eat them whole or coated in chocolate or use them crush up for topping ice cream or dressing up cakes and cupcakes.
(110g / 4oz)
caster (superfine) sugar
(100g / 3.5oz)
baking soda, optional
A baking tray or cookie sheet
A heavy based saucepan – stainless steel is best
Preheat the oven to 180C / 350F / 160C fan-forced. Line a large baking tray with baking paper.
Spread the walnuts out in a single layer on the prepared baking tray and bake for 10 minutes. Set aside to cool.
Tip the sugar into a small-medium stainless steel saucepan and give it a shake to level it out. Slowly drizzle the water all around the sugar. Let it sit for a minute to soak.
You can do this step while the sugar is boiling in the next step. Sprinkle the baking soda over the cooled walnuts.
Turn the heat on very low and let the sugar come to a boil without touching or moving it. Let it continue boiling until it's amber in colour. Remove from heat.
Grab the sides of the baking paper and tip the walnuts and baking soda into the toffee. Stir it through immediately.
Place the baking paper back on the tray, then tip the praline out onto the tray. Spread out with your spoon and let it cool completely to set.
Be patient with the toffee. Don't rush it or you risk the sugar not dissolving before it starts to boil, causing it to crystallise.
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