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.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

Caramel praline toffee

Author: Andréa

Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Other

5 of 1 vote

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

MetricUS Customary

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.

Nutrition

Calories: 109kcal | Carbohydrates: 15g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 24mg | Sugar: 14g | Vitamin A: 163IU

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