Praline offers versatile uses, and whether you choose hazelnuts, almonds, or pistachios, the recipe remains the same.
Equipment
Food processor. I'm using KitchenAid K400 with small mixing cup in case of low quantities.
Ingredients
90g Caster sugar
100g Roasted hazelnuts / almonds / pistachio
1 Vanilla pod
(Optional) q.s. Neutral vegetable oil (e.g. sunflower oil, don't use olive oil)
Process
Make a dry caramel with the sugar. Once it reaches a beautiful amber color, turn off the heat. Be aware that heating the caramel for too long will lead it to expose a stronger and bitter flavour. This might be something to avoid, in particular if you expect children to eat your preparations.
Pour the caramel on a silicone mat (not a perforated one) and let it cool down.
Break the caramel into pieces and blend with a food processor together with roasted hazelnuts / almonds / pistachio and vanilla seeds until you get a smooth paste. Note that you might need to add some neutral vegetable oil (e.g. sunflower oil) to facilitate the process (do not exaggerate with it).
Optionally pass through a sieve to get a smoother texture.
Note that you can keep your praline for at least one month in the fridge in a air-tight container.
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