You can make praline from any variety of toasted nuts (preferably blanched or skinless). The Butterscotch Praline Cream Pie features this variation, crushed and folded into the whipped cream and sprinkled over the top.
Recipe information
Yield
Makes enough for 1 cup
Ingredients
Preparation
Coat a rimmed baking sheet with cooking spray. Combine sugar, corn syrup, water, and 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 and stir in nuts. Immediately pour mixture onto prepared baking sheet, and spread into an even layer. Let cool completely on sheet on a wire rack. Break praline into medium-size pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size portions.
