Add Praline Paste to Chocolate Praline Crunch, January 6, 2020
Forms a delicious crunchy wafer
Make caramel by the dry method. Heat sugar in a pot until it melts and turns dark brown. Don't stir. Swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning.
Pour whole hazelnuts into the caramel and stir.
Spread out on silpat to harden.
Grind in food processor until consistency of peanut butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2849 | ||
Calories from Fat: 2480 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 275.6g | 367 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 207.1g | ||
Polyunsanturated Fat 35.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 83717.3mg | 2887 % | |
Potassium 3101.7mg | 82 % | |
Total Carbohydrate 75.7g | 22 % | |
Dietary Fiber 44g | 176 % | |
Sugars, other 31.8g | ||
Protein 67.8g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2849
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