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November 26, 2021 3 min read 0 Comments

Pepitas can go savory or sweet according to a cook’s inspiration or whim. Rich in Omega 3s and 6s, they’re the perfect blank canvas to get creative with. An hour of processing will yield a crunchy praline while a smoother texture can be achieved by doubling processing time.

Want an un-gourd-ly amount of texture this fall?

 

Ingredients:

1kg

6⅔ cup

66%

Pepitas

500g

2 ½ cup

33%

White granulated sugar*

-

½ tsp

-

Kosher salt

-

2 tsp

-

Pumpkin Pie spice

Directions for roasting the cashews

  1. Roast the pepitas by placing them in a thin layer in a convection oven at 390°F/200°C for 17 minutes, or until you are happy with the flavor. Keep in mind that the seeds will continue to roast after they are removed from the oven, so take them out a little bit early. Transfer to a parchment-lined baking sheet to cool and set aside.
  2. In a wide, heavy-bottomed pan, caramelize the sugar in batches using the dry method:

    On a medium flame, heat about ¼ of the sugar allowing it to melt almost completely stirring continuously before adding the next ¼ of the sugar. Repeat until all of the sugar has melted.

    From this moment on, caramelization will accelerate, so pay close attention to the color of the caramel as it can start to burn. If the caramel becomes too dark, the taste will be bitter.

  3. Once you are happy with the color of the caramel (light for a milder flavor and dark for more intense notes), gently pour it on top of the roasted pepitas and allow the mixture to cool completely.
  4. Next, grind the caramelized pepita mixture by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute to obtain a fine hemp and caramel flour.
  5. Transfer the crushed mixture to your Premier Chocolate Refiner, a little at a time, and refine until you have a smooth paste. If necessary, gently increase the temperature using a heat gun, never exceeding 120°F/50°C.
  6. Add 1 tsp of sea salt and let process until you are happy with the consistency of the praliné. Time can vary between 30 min and 2 hours depending upon the desired consistency.
  7. For optimal results, store the spread in sanitized, airtight glass jars.

Yield:  Approximately 1kg/2.2 lbs of Pepitas Praliné.

Storage: Up to 6 months in a cool, well-ventilated place in an airtight container.

Pro tips:

  • You can spice up this mixture, creating new and unexpected recipes. Try it with cardamom and a few drops of lemon essential oil.
  • Praliné can be made with many different nuts and seeds (like sesame, sunflower, and pepitas) and a very popular French combination is ½ Hazelnuts and ½ Almonds. Try it with Cashews, Peanuts or create your own unique mix.
  • Every Chocolatier has specific preferences when it comes to the texture of their Praliné. The shorter the refining time, the more texture the Praliné will have (~1h). The longer the refining times, the smoother it will be (>2h).

NUTRITION FACTS

Pepita Praliné

100g

% Daily Value*

Total Energy

2397 kJ
481 kcal (Cal)

24%

Fat

24.5g

37.9%

Saturated fat

1.8g

9%

Carbohydrate

61g

20.3%

Dietary fiber

6g

24%

Sugars

52g

19%

Protein

10g

21%

Sodium

10mg

0%

*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.



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