Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pecan Praline Paste


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Preheat the oven to 350°F (180°C) and toast the pecans for 10 minutes.
  2. In a saucepan, heat the sugar and water until it reaches 240°F (soft ball stage).
  3. Add the pecans to the hot syrup and stir to coat them.
  4. 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.
  5. Let the caramelized pecans cool on parchment paper.
  6. 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.