Yesterday we asked what your favorite toppings are. Well, one of mine is actually pralines. Growing up going to Baskin Robbins, I went back and forth between mint chocolate chip (a definite crowd favorite) and pralines and cream. So I figured it was about time to make my own.
I chose to do a mix of almonds and pecans because I like having the different textures. You could use pretty much any whole, unsalted nut for this recipe.
Maple Sugared Almonds and Pecans
makes 1 cup (can easily be doubled)
1 cup whole unsalted nuts of your choice (I did 1/2 cup almonds and 1/2 cup pecans)
1/2 cup sugar
1/4 cup water
2 tablespoons maple syrup
1 teaspoon kosher salt
- Combine nuts, sugar, and water in a large pan (I used my wok again) over medium heat.
- Stir occasionally to melt the sugar.
- Once sugar is completely melted add the 2 tablespoons of maple syrup and continue to stir. Cook until the syrup has thickened and the nuts are completely coated.
- Remove from heat. Spread nuts and any remaining syrup on a baking sheet lined with parchment paper and allow to dry.
- Store in an air-tight container. If you’re going to mix it in to an ice cream, roughly chop the nuts and store in an air-tight container in the freezer.
Here’s how mine turned out:
Gathering the ingredients.
Mix everything together in the pan (or wok!).
Add the water and turn on the heat to get the sugar started melting.
Be sure to stir frequently to coat the nuts with the maple sugar syrup.
Let the nuts try for an hour or two, until any remaining syrup has set up.
And the final close up!
Have you ever made candied nuts or pralines?