Praline Paste.
Tasty. Aromatic. Versatile. Easy to make.
RECIPE BELOW
Praline Paste:
Nuts 300 g
Sugar 200 g
Water 80 g
Glucose 20 g
Sea Salt, fine 4 g
Cocoa Nibs 30 g
- Toast Nuts
- Cook Water, Sugar, and Glucose to 185°C and pour onto a Silpat.
- Grind the nuts
- Break the sugar into pieces and add to the nuts and grind until a paste starts to form.
- Add the salt and cocoa nibs and grind to desired consistency
Recipe by Jim W Hutchison
![](https://s2.save4k.ru/pic/mj08LERgKTs/maxresdefault.jpg)