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Nut Praline Sauce

Nut Praline Sauce

Appliance: Gaggenau Induction
Cooking time: 20 minutes

Ingredients:
Castor sugar 200g
Water 20ml
Almond 20g
Pistachios 20g
Walnuts 20g
Cashewnut 20g
Hazelnut 20g
Salt – to taste 		Directions:

  • Place the saucepan on the Gaggenau Induction on level 7, add sugar, water, and a pinch of salt to make caramel. In the meantime, chop all nuts and keep it aside.
  • Put the chopped nuts on parchment paper and pour the caramel on it, allow it to cool.
  • Break the praline into pieces and blend it into a smooth thick paste by adding some water.
  • Store it in an airtight container.