Grampy Cook's Praline (Zante)
Grampy Cook's Praline (Zante)

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, grampy cook's praline (zante). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Grampy Cook's Praline (Zante) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Grampy Cook's Praline (Zante) is something which I’ve loved my entire life.

Pecan pralines are more than the sum of their parts: pecans, sugar, cream, butter, and vanilla. They're a rich, crunchy, candy-coated indulgence! Make them for a holiday cookie tray or to ship to a friend.

To get started with this particular recipe, we have to first prepare a few components. You can cook grampy cook's praline (zante) using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Grampy Cook's Praline (Zante):
  1. Get 50 grams pine kernels
  2. Make ready 50 grams pumpkin seeds
  3. Make ready 100 grams sugar
  4. Get 50 grams butter
  5. Take 6 tbsp whipping cream
  6. Get 100 grams currants
  7. Prepare 100 grams hazelnut brittle
  8. Take 250 grams dark quality cooking chocolate
  9. Take 1 cup full of tiny lovehearts or other sugar decoration

In large mixing bowl, whip egg white and water. Cook and stir with a wooden spoon until the sugars dissolve and the mixture comes to a boil. Remove from heat and stir in the vanilla. Let cool at least a half hour.

Instructions to make Grampy Cook's Praline (Zante):
  1. roast the pinenuts and pumpkinseeds without any added fat to golden brown in a pan
  2. caramalize sugar in a heavy base pan till light brown, add butter, cream and currants stir for 2minutes add the pinenuts and pump kinseeds as,well as the hazelnut brittle
  3. line a bakingray with grease proof paper and using two teaspoons make timy little mounts , leave to cool over night
  4. in the morning melt the chocolate and dip the bottom of each mount in chocolate leave to cool .when cooled use a teaspoon full of chocolate and drizzle over each praline ,decorate with sugar,decorations.
  5. makes about 35

Praline sauce: The pecan praline sauce, not unlike the sticky date pudding toffee sauce from two weeks ago, is best when it's first made, and tends to become grainy when it's reheated. Nobody complains, but if it's going to bug you a lot, I recommend making it right before you serve the pie. Nothing beats the flavors of candied pecans and buttery caramel in this easy fudge - an indulgent dessert that tastes just like praline candy. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe's or Sprouts, their house brands). Together with the Variations Paris Praliné espresso, the hazelnut, chocolate, cream and dark chocolate all come together to remind you of the famous praline choux pastry dessert.

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