Yesterday we asked what your favorite toppings are. Well, one of mine is actually pralines. Growing up going to Baskin Robbins, I went back and forth between mint chocolate chip (a definite crowd favorite) and pralines and cream. So I figured it was about time to make my own.
I chose to do a mix of almonds and pecans because I like having the different textures. You could use pretty much any whole, unsalted nut for this recipe.
Maple Sugared Almonds and Pecans
makes 1 cup (can easily be doubled)
- 1 cup whole unsalted nuts of your choice (I did 1/2 cup almonds and 1/2 cup pecans)
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- Combine nuts, sugar, and water in a large pan (I used my wok again) over medium heat.
- Stir occasionally to melt the sugar.
- Once sugar is completely melted add the 2 tablespoons of maple syrup and continue to stir. Cook until the syrup has thickened and the nuts are completely coated.
- Remove from heat. Spread nuts and any remaining syrup on a baking sheet lined with parchment paper and allow to dry.
- Store in an air-tight container. If you’re going to mix it in to an ice cream, roughly chop the nuts and store in an air-tight container in the freezer.