Black Sesame Praline
Black Sesame Praline
Ingredients
For the Black Sesame Praline
- 1 cup black sesame seeds
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Spread the black sesame seeds evenly in a single layer on a baking sheet. Toast in the preheated oven for 5 to 7 minutes, stirring once halfway through, until fragrant. Be careful not to burn them. Remove from oven and let cool slightly.
⏱️ 7 min•🌡️ 350
- 2
While the sesame seeds are toasting, prepare the caramel. In a heavy-bottomed saucepan, combine the granulated sugar and salt. Heat over medium heat without stirring. Allow the sugar to melt and caramelize, swirling the pan gently occasionally to ensure even cooking. Continue cooking until the sugar turns a deep amber color. This usually takes about 5 to 8 minutes.
⏱️ 8 min
- 3
Immediately transfer the slightly cooled toasted black sesame seeds to a food processor. Pulse a few times until they start to break down and form a coarse paste.
⏱️ 2 min
- 4
With the food processor running, carefully and slowly pour the hot, deep amber caramel into the black sesame mixture. Continue to blend until the mixture is completely smooth, thick, and glossy. This may take several minutes, as the heat from the caramel helps to release the oils from the sesame seeds, creating a spreadable consistency.
⏱️ 10 min
- 5
Once smooth, carefully transfer the hot black sesame praline into a clean, airtight glass jar. Allow it to cool completely at room temperature before sealing. The praline will thicken further as it cools. Store at room temperature for up to 2 weeks, or refrigerate for longer storage.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Praline
Ingredients
For the Black Sesame Praline
- 1 cup black sesame seeds
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Spread the black sesame seeds evenly in a single layer on a baking sheet. Toast in the preheated oven for 5 to 7 minutes, stirring once halfway through, until fragrant. Be careful not to burn them. Remove from oven and let cool slightly.
⏱️ 7 min•🌡️ 350 - 2
While the sesame seeds are toasting, prepare the caramel. In a heavy-bottomed saucepan, combine the granulated sugar and salt. Heat over medium heat without stirring. Allow the sugar to melt and caramelize, swirling the pan gently occasionally to ensure even cooking. Continue cooking until the sugar turns a deep amber color. This usually takes about 5 to 8 minutes.
⏱️ 8 min - 3
Immediately transfer the slightly cooled toasted black sesame seeds to a food processor. Pulse a few times until they start to break down and form a coarse paste.
⏱️ 2 min - 4
With the food processor running, carefully and slowly pour the hot, deep amber caramel into the black sesame mixture. Continue to blend until the mixture is completely smooth, thick, and glossy. This may take several minutes, as the heat from the caramel helps to release the oils from the sesame seeds, creating a spreadable consistency.
⏱️ 10 min - 5
Once smooth, carefully transfer the hot black sesame praline into a clean, airtight glass jar. Allow it to cool completely at room temperature before sealing. The praline will thicken further as it cools. Store at room temperature for up to 2 weeks, or refrigerate for longer storage.
⏱️ 3 min