Saturday, 9 August 2014



400g     White granulated sugar
250ml   Water
150g      Pine nuts
A generous pinch of fresh naartjie zest (Optional)
Place a frying pan over a low heat and lightly toast the pine nuts, stirring with a wooden spoon to toast evenly.Once fragrant and golden, remove from the pan and set aside to cool.
Before starting the praline, line a baking tray with grease-proof paper and set aside.
Add the sugar and water to a large saucepan over a low-medium to heat. Stir constantly until the sugar has dissolved. Once dissolved, bring to the boil for ±10 minutes until the mixture turns pale amber in colour. Add in the pine nuts and stir to combine. At this stage you have the option to boil the mixture for a little bit longer until you have the desired colour you are after.
Remove from the heat and using a spoon, transfer the mixture to the baking tray as quickly as possible making sure to spread it out evenly by tilting the pan to help it spread before it sets. Once the praline has evened out, allow it to cool before breaking it into shards with the back of a knife.
Serve with vanilla ice-cream, as a garnish to a citrus flavoured cake or simply on it’s own as it was enjoyed back in the day!Helena Kruger