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Cashew Praline
Tarla Dalal
15 June, 2019
Table of Content
This amazingly flavourful ingredient can be used in the preparation of various recipes, especially the all-time favourite Butterscotch Ice-Cream! It adds a sweet and crispy dimension to any dessert it is added to.
Enjoy how to make Cashew Praline recipe with detailed step by step photos below.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
7 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
12 Mins
Makes
1 cup
Ingredients
For Cashew Praline
1/2 cup sugar
1/2 cup chopped cashew nut (kaju)
1 tsp butter
oil for greasing
Method
- To make cashew praline, heat the sugar in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes or till the sugar melts, while stirring continuously.
- Remove from the flame, add the cashewnuts and butter and mix well.
- Spread the mixture on a greased flat surface and allow it to cool and harden.
- Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta).
- Use as required.
Cashew Praline recipe with step by step photos
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To make the Praline (Cashew Praline) for the Butterscotch ice cream, first grease a flat and smooth surface with a little oil. Keep aside. This is required to make the surface smooth for easy spreading of cooked praline mixture.
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Take a broad non- stick pan and heat it up. A broad non-stick pan is the best option for uniform heating of the sugar.
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Add the sugar and cook on a medium flame for about 5 to7 minutes, till the sugar melts. Keep stirring continuously to prevent the sugar from getting burnt.
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Remove the pan from the flame and add the cashewnuts. Keeping the pan on the flame for a long period of time will burn the sugar and make the praline bitter.
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Now, add the butter and mix well. Butter is added to add smoothness and shine to the praline.
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Spread the Praline (Cashew Praline) mixture immediately on the greased surface with the help of a spatula or a spoon. Spreading the mixture immediately is very important, as the spreading the mixture will become difficult with time.
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Allow Praline (Cashew Praline) to cool and harden. Only when it hardens well, you will be be able to powder it easily.
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Scrape the Praline (Cashew Praline) out using a palate knife. A palate knife is flat and broad, so scraping the praline with it is very easy. If you do not have one, use a flat and broad spoon.
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Using a mortar-pestle (khalbatta), powder Praline (Cashew Praline) coarsely. Keep aside. It is best to use a mortar-pestle and not a mixer, as the mixer blade is too sharp and might yield a fine powder on the first start itself.
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To make the Praline (Cashew Praline) for the Butterscotch ice cream, first grease a flat and smooth surface with a little oil. Keep aside. This is required to make the surface smooth for easy spreading of cooked praline mixture.
Nutrient values (Abbrv)per plate
| Energy | 54 cal |
| Protein | 1 g |
| Carbohydrates | 7.6 g |
| Fiber | 0.1 g |
| Fat | 2.2 g |
| Cholesterol | 0 mg |
| Sodium | 0.6 mg |
Click here to view Calories for Cashew Praline
The Nutrient info is complete
Archana M
Dec. 29, 2018, 9:07 a.m.
Wow, crunchy cashew praline. I have just made it and stored it in an airtight container. I topped it on top of chocolate ice-cream, it was just awesome. The sweetness is just perfect.
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