Caramel praline toffees

Crispy, sticky, and sweet: caramel praline toffee. A nice recipe to make, but certainly to give (or get from someone else)! And you only need 4 ingredients.

Do you want to make or give something tasty? These caramel praline bonbons are a really good idea. These bonbons are sweet, have a light caramel flavor, and are crunchy. A delicious treat.

• If you want to use a sugar thermometer, warm the caramel to 265 degrees Fahrenheit (130 degrees Celsius).
• Watch out for spatters if you work with Caramel, it will become very hot. When pouring caramel make sure you pour away from your body.

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📖 Recipe

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Caramel praline toffee

Author: Andréa

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Other

5 of 2 votes

For 25 pieces

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Crispy, sticky, and sweet: caramel praline toffee. A nice recipe to make, but certainly to give (or get from someone else)! And you only need 4 ingredients.

Equipment

• baking form 6 x 6 inch (15 x 15 cm)

Ingredients 

1x2x3x

• 75 grams butter
• 350 grams sugar
• 150 ml cream
• 50 grams hazelnuts

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Ingredients you need per step are listed below the step in Italic

Instructions

• Line the baking plate with baking paper.
• In a small pan heat ½ cup (100 grams) of sugar with 2 tablespoons water, until the sugar dissolves and changes color.
• When the sugar gets an amber color turn off the heat and whisk the hazelnuts through.
• Bring to a boil again and pour on a baking dish.
• After about 15 minutes the praline is cooled down enough. Crunch it with your fingers or with a kitchen machine.
• Sprinkle the grounded praline on the baking paper in the baking dish, so the bottom is evenly covered
• Cut the butter into cubes and place in a small saucepan.
• Add the sugar and heavy cream and bring the liquid to a boil.
• When it boils, turn the heat low and simmer for 10-15 minutes, until the caramel turns amber. Pour the caramel on the praline in the square baking dish.
• Smooth the surface of the caramel with a spoon or spatula and let the caramel cool down for about 30 minutes.
• Get the caramel out of the baking dish and remove the baking paper.
• Cut with a knife the toffee in nice rectangles.

Notes

• If you want to use a sugar thermometer, warm the caramel to 265 degrees Fahrenheit (130 degrees Celsius).
• Watch out for spatters if you work with Caramel, it will become very hot. When pouring caramel make sure you pour away from your body.

Indication Nutritional Value (Per Person / Portion):

Calories: 109kcalCarbohydrates: 15gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 24mgSugar: 14gVitamin A: 163IU

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