Like a Süvy almond praline

Step1 Sugar-free praline paste

The ingredients

50g	(7,7%)	Water
200g	(30.8%)	Süvy ()
400g	(61.5%)	Blanched, peeled almonds
650g	(100%)	TOTAL

Process

Roast the almonds at 150°C for 15 minutes.
Heat the water and Süvy to 140°C, then pour in the almonds and stir until the sugar melts.
Pour onto a silicone mat and leave to cool completely.
Blend to obtain a praline paste.

Assembly and information

Store at room temperature in an airtight container away from moisture.

Board

Süvy produces a lightly colored syrup that can be used to coat dried fruit to create a praline-like texture.
The resulting paste can be used as a substitute for sweet pralines in exactly the same way.