Crispy, sticky and sweet: caramel praline toffee. A nice recipe to make, but certainly to give (or get from someone else)!
- If you want to use a sugar thermometer, warm the caramel to 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.
It's a good taste!
Recipe Caramel praline
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Caramel praline toffee
- 75 grams butter
- 350 grams sugar
- 150 mL heavy cream
- 50 grams hazelnuts
- Put in baking paper on the baking dishes.
- In a small pan heat 100 grams of sugar with 2 tablespoons water, until the sugar dissolves and changes colour.
- When the colour gets amber turn of the gas 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 knife and grind in the kitchen machine.
- Sprinkle the grounded praline on the baking paper in the baking dish, so the bottom is evenly covered
- Cut the butter in 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.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.