Description
How to Make Delicious Pecan Praline Paste for Cakes, Desserts, Pastries, Frostings, and Layered Desserts (makes about 1 1/4 cups or one 10 oz jar)
Ingredients
- 200 g (1 3/4 cups) pecans
- 200 g (1 cup) white granulated sugar
- 50 ml (3 1/2 tablespoons) water
Instructions
- Preheat the oven to 350°F (180°C) and toast the pecans for 10 minutes.
- In a saucepan, heat the sugar and water until it reaches 240°F (soft ball stage).
- Add the pecans to the hot syrup and stir to coat them.
- Cook the pecans for about 20 minutes, stirring constantly, until they are fully caramelized and the sugar is completely dissolved. Be careful not to let it burn.
- Let the caramelized pecans cool on parchment paper.
- Blend the cooled pecans in a food processor in 1-minute intervals until you achieve a smooth, liquid praline paste with no chunks.
Notes
Storage:
Store the pecan praline paste in an airtight jar at room temperature for 1 to 2 weeks. For longer storage, keep it in the refrigerator. Let it come to room temperature before using for the best texture.
Tips:
- Don’t let the caramel burn; monitor the syrup’s temperature with a thermometer.
- Stir the pecans well in the syrup to ensure even coating.
- Let the pecans cool completely on parchment paper to prevent sticking.
- Blend the praline in short intervals to avoid overheating.
- If using other nuts, make sure they’re well-toasted for maximum flavor.