Caramel praline toffee
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.
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baking form 6 x 6 inch (15 x 15 cm)
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.
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.
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Caramel praline toffee https://www.byandreajanssen.com/caramel-praline-toffees/ 22/11/2013