Make a almond meadow to accompany or fill out other desserts cannot be easier! Thanks to this step by step that recipes will teach you to do with just 2 ingredients: sugar and almonds. And that to make the almond praliné recipe you do not need anything else, and above it is easy to be delicious. Many people do not crush it totally and break it into pieces once cooled to decorate other preparations but this time, I have crushed it so that it can serve us to fill some dessert or homemade bombón. Try it and youll tell me if you liked it!
| 🚻 4 Diners | 🕘 30m | 🍵 Post | 🤯 Dictation Low |
| INGREDIENTS TO MAKE ALMENDER PRALINÉ: |
| 300 grams of peeled almonds 200 grams of sugar (1 cup) |
| Additional characteristics: cheap cost, boiled |
INGREDIENTS TO MAKE ALMENDER PRALINÉ:
1. The first thing we have to do to prepare this almond meadow is to toast the almonds if we do not buy them already toast. To do this we can put them a few minutes in the oven or toast them in a pan until they take a more golden color.
2. Next, we put the sugar in a pot over medium-low heat and let it be caramelized without burning, until it takes a gold-brown color. It is not necessary to remove the pot.
3. Once we have the liquid caramel, add the almonds to the saucepan and without using any kitchen utensil, we turn the saucepan with enveloping movements so that all the nuts are soaked well and do not have any spoon or anything attached to the caramel.
4. When the almonds and the caramel are well mixed, we pour them on top of a baking sheet with sulfurized or vegetable paper, and let this mixture of almond meadow cool.
5. Once the mixture is cold, we split it into small pieces with the hands to be able to put them well in a kitchen robot or an electric chopper and, we begin to crush it until we get the hazelnut meadow.
6. We have to crush for a long time until we get the right consistency and no grumo, since first a kind of sandy dough will be formed and then, little by little the almonds will be releasing their oils and we will end up obtaining a pasty cream that will be the PRALINÉ homemade, with the consistency similar to the dulce de leche.
7. Once the hazelnut PRALINÉ formed, we place it in a hermetic container or cover and keep it in the fridge. The maximum can last us for a refrigerated month, so you can also prepare a hazelnut meadow and you will have the two flavors. To enjoy!
