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.
Equipment
- baking form 6 x 6 inch (15 x 15 cm)
Ingredients
- 75 grams butter
- 350 grams sugar
- 150 ml cream
- 50 grams hazelnuts
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.
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.
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