Hmm, I thought I had posted last night - oh well... Just had to try to make this! As I didn’t have the same equipment that was used in the video, I was able to make a 1/5 batch using an immersion blender to grind the toasted pine nuts to a butter, a mortar & pestle to crush the dry caramel to a powder and then pulsing the two together until smooth. While I did sample it (by scraping the bowl), I also wanted to try it on some bread of which I had none. Therefore I made ChainBaker's Walnut Golden Raisin bread - OMG - the nuttiness of the pine nuts, the sweetness from the dry caramel and the touch of sea salt - a perfect spread for this bread. Thanks for sharing this very unique spread - loved that you used unconventional equipment to make this!
OMG - this is such an EPIC "Avery Raassen" video. 🤩🤩🤩 While the equipment you used to make this recipe is mind-blowing, I am also quite intrigued with the flavor profile for this recipe. I know you recommend using a large amount of pine nuts, I may try a smaller amount of this recipe - just to try - using the equipment I have at home. I see you now have a gas stovetop at your new home - I love cooking/baking with gas. Thanks for this new video - I may try to make this and bake some bread and bring to the office for my colleagues to enjoy. Hmm, which @ChainBaker bread recipe should I bake? 🍞
It was very very nutty and rich!!!. You can use a small amount if you are doing with small food processor or blender. The large amount was pretty much for the wet stone grinder to allow the mix to move around. I would have to say the white loaf because that is what I like but to give it a real try, perhaps his No-knead 100% Wholegrain Rye recipe. This will be a super food breakfast.
@@AveryRaassen I'm shopping for raw pine nuts TODAY!! I have a busy week - we are celebrating both Star Wars Day ("May the fourth") and Cinco De Mayo (May 5) at the office on May 4. I am making Pork Carnitas (I have a 12lb pork shoulder roast "still thawing" - will apply a rub tomorrow morning, and then slow roast all day on Wednesday), Cuban Black Beans, Mexican Rice and baking two Tres Leches cakes (one with regular dairy milk products and the other using coconut milk products) - so perhaps this coming weekend I will make your recipe and bake some bread (Charlie's latest "Basic White Bread" is a fantastic recipe - however, we cannot toast bread at the office 🙁).
@@Jeepy2-LoveToBake That sounds amazing. 2 theme days with lots of fantastic food. Oooo.... 2 type of Tres Leche cake. I think his Monkey Bread would also be fantastic with the pine nut butter/ Praline. That would give people a chance to share as well.
@@AveryRaassen Oh, that is a great idea! I actually have "jumbo muffin" tins (larger capacity than cupcake tins) - I have baked his Monkey Bread in those for individual servings - I could make those and serve with the pine nut butter/praline.
![$6,500 A MONTH ! How to Start Selling Nut Butter [ FULL TUTORIAL TO SUCCEEDING]](/img/1.gif)
Happy Avery! Hehehe Very interesting way to make Praline! Thanks for sharing!
Saludos!
Thank you for the support!!
Love the fact that you also dropped the pinenuts on the first tossing...... and all the guidance you give 😅
Criminally underrated channel, subscribed!
Thank you so much for the support!
@@AveryRaassen Keep your idealism, your style. Don't ever tempting to change it like other after they get bigger subs broo 😁👌
Hmm, I thought I had posted last night - oh well...
Just had to try to make this! As I didn’t have the same equipment that was used in the video, I was able to make a 1/5 batch using an immersion blender to grind the toasted pine nuts to a butter, a mortar & pestle to crush the dry caramel to a powder and then pulsing the two together until smooth.
While I did sample it (by scraping the bowl), I also wanted to try it on some bread of which I had none. Therefore I made ChainBaker's Walnut Golden Raisin bread - OMG - the nuttiness of the pine nuts, the sweetness from the dry caramel and the touch of sea salt - a perfect spread for this bread.
Thanks for sharing this very unique spread - loved that you used unconventional equipment to make this!
I am also happy that you matched it with a great bread recipe to fully enjoy it.
@@AveryRaassen it was quite a delicious pairing!
OMG - this is such an EPIC "Avery Raassen" video. 🤩🤩🤩 While the equipment you used to make this recipe is mind-blowing, I am also quite intrigued with the flavor profile for this recipe.
I know you recommend using a large amount of pine nuts, I may try a smaller amount of this recipe - just to try - using the equipment I have at home. I see you now have a gas stovetop at your new home - I love cooking/baking with gas.
Thanks for this new video - I may try to make this and bake some bread and bring to the office for my colleagues to enjoy. Hmm, which @ChainBaker bread recipe should I bake? 🍞
It was very very nutty and rich!!!. You can use a small amount if you are doing with small food processor or blender. The large amount was pretty much for the wet stone grinder to allow the mix to move around. I would have to say the white loaf because that is what I like but to give it a real try, perhaps his No-knead 100% Wholegrain Rye recipe. This will be a super food breakfast.
@@AveryRaassen I'm shopping for raw pine nuts TODAY!! I have a busy week - we are celebrating both Star Wars Day ("May the fourth") and Cinco De Mayo (May 5) at the office on May 4. I am making Pork Carnitas (I have a 12lb pork shoulder roast "still thawing" - will apply a rub tomorrow morning, and then slow roast all day on Wednesday), Cuban Black Beans, Mexican Rice and baking two Tres Leches cakes (one with regular dairy milk products and the other using coconut milk products) - so perhaps this coming weekend I will make your recipe and bake some bread (Charlie's latest "Basic White Bread" is a fantastic recipe - however, we cannot toast bread at the office 🙁).
@@Jeepy2-LoveToBake That sounds amazing. 2 theme days with lots of fantastic food. Oooo.... 2 type of Tres Leche cake. I think his Monkey Bread would also be fantastic with the pine nut butter/ Praline. That would give people a chance to share as well.
@@AveryRaassen Oh, that is a great idea! I actually have "jumbo muffin" tins (larger capacity than cupcake tins) - I have baked his Monkey Bread in those for individual servings - I could make those and serve with the pine nut butter/praline.
@@Jeepy2-LoveToBake The Banfora would also make a great companion to the Pine Butter.
watching you were breaking the caramel with stone pestle so oddly satisfying
That isy favourite part!!
PLEASE tell me you still have some of this praline in your fridge.......?!!
perfect as always thanks for sharing dear friend👌👌🦋🦋🌹🌹
stay connected
Thank you so much. I hope you are doing well!
You are the guga foods in nut butter universe
Love Guga!!!