Not only is this praline delicious as a topping for ice cream, creamy puddings, or something like my baked figs, it works really well as an appetizer before a meal.
I apologise for the terrible photos!
Cardamom Pecan Praline
Nutritional values per person:
(Please note that these are based on the ingredients I used - your own may be slightly different)
For around eight servings:
150g pecans (you could also use macademia nuts)
1 egg white
20g demerara sugar
28g (approx) cardamom pods
.5tsp ground allspice
2g (approx) sea salt
You will also need a baking tin, some silicone baking parchment, and to heat your oven to around 170c.
1. Remove the cardamom seeds from their pods - this is made easier by putting them in a plastic bag and giving them a bit of a bash with a pestle or rolling pin!
2. Crush the liberated seeds and set to one side.
3. Lightly whisk the egg white until it's just frothy (but not forming stiff peaks), then gently stir in the sugar and salt.
4. Fold in the nuts, cardamom and allspice, making sure everything is coated.
5. Spread evenly over an oven tray and bake for 10-15 minutes, making sure they don't burn.
6. Remove from the oven and slide the baking parchment onto a cooling rack. Please don't attempt to 'just try one' yet - trust me, it will hurt!
Once the praline has cooled, all you have to do is chop it up if using as a topping, or simply enjoy it as it is!