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How to Make Praline Dust
- Preheat oven to 350°F (175°C). Spread 1 cup of pecan halves (or your preferred nut) on a baking sheet and toast for 8-10 minutes, or until lightly browned and fragrant. Let cool completely.
- In a medium saucepan over medium heat, combine 1 cup granulated sugar and ¼ cup water. Do not stir. Cook, swirling the pan occasionally, until the mixture turns a deep amber color (caramel stage). This takes about 10-12 minutes. Be careful not to burn the caramel.
- Carefully pour the toasted nuts into the caramel, stirring constantly until well coated. Remove from heat immediately.
- Line a baking sheet with parchment paper and lightly grease it with butter or cooking spray. Pour the praline mixture onto the prepared baking sheet and spread it thinly.
- Allow the praline to cool completely and harden. This will take at least 30 minutes.
- Once completely cool and hard, coarsely crush the praline using a rolling pin or food processor fitted with a blade attachment. Pulse until you achieve your desired texture—from coarse sand to larger chunks.
- Store the praline dust in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
420g
Fat
24g
Carbs
40g
