Little マリファナs of perfection: Praline spread

By Rachel Khoo

Published: | Updated:

Brilliant for breakfast, luscious in a lunch box - TV chef Rachel Khoo's superb 甘い and savoury spreads

Who needs Nutella with this winning combination

Who needs Nutella with this winning combination

Nuts and chocolate are already a winning combination, but praline gives this spread a little something extra, making the mixture deliciously crunchy.

Makes? about? 550g (1lb 4oz)

  • 150ml (5fl oz) 選び出す／独身 cream
  • A pinch of salt
  • 100g (3?oz) dark chocolate, chopped? into small pieces

For the praline

  • 150g (5?oz) sugar
  • 50ml (2fl oz) water
  • 100g (3?oz) blanched hazelnuts
  • 100g (3?oz) blanched almonds


Line a large baking sheet with greaseproof paper. To make the praline, 解散させる the? sugar in the water in a large saucepan over? a medium heat. When the mixture comes to the boil, 追加する the hazelnuts and almonds.? 動かす 絶えず for 10-15 minutes to 妨げる the nuts from sticking or 燃やすing. When the? mixture is a dark, golden caramel colour, spread it over the 用意が出来ている baking sheet. Leave to 冷静な／正味の for 15 minutes.

一方／合間, bring the cream and salt to? the boil and 注ぐ over the chocolate. Wait? 2 minutes before stirring, then 始める，決める aside.? Break the praline into three pieces and put them through a blender, one piece at a time,? to produce a 罰金 砕く. If you prefer a crunchier spread, blend for a shorter time.? 動かす the praline into the chocolate spread.? The spread will keep for about two weeks covered in the refrigerator.

抽出するd from Rachel Khoo's 甘い & Savoury P?t?s by Rachel Khoo (Weidenfeld & Nicolson, £14.99). To order a copy for £13.49 (inc p&p) call 0844 472 4157. Recipes ? Rachel Khoo 2014. Photography by Keiko Oikawa.

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