- 250 g sugar
- 125 g peeled almonds
- 125 g peeled hazelnuts
For the praliné recipe, bake the dried fruit at 150 ° C for 15-20 '. Remove from the oven. Prepare a syrup by cooking the sugar with 50 g of water up to a temperature of 120 ° C. Remove from the heat and add the dried fruit.
Stir with a spatula until the syrup wraps all the dried fruit well and crystallizes again becoming white. Put on the low heat until the sugar is caramelized. Turn off and turn everything on a plate lined with parchment paper.
Spread the mixture well with the help of a spatula and allow the crisp to cool. Break it up and blend it for a long time with a powerful mixer: you will have to get a cream. It can be kept in the refrigerator for 4 months.
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