Being bored one weekend I decided to experiment and make salted praline. It’s super easy but be warned – if you don’t watch it carefully it will burn and taste bitter (something I’m guilty of doing once or twice).
salted almond praline
adapted from Martha Stewart
1 cup chopped or sliced roasted almonds
2 cups sugar
1/2 cup water
1/4 tsp salt
Combine sugar and water in medium saucepan and place over medium-high heat. Bring to boil. If sugar crystals start to form on the sides of the pan brush the sides down with a pastry brush dipped in water.
Once the sugar is dissolved, continue to cook without stirring until it becomes a deep amber colour – make sure to watch carefully, the sugar can burn very quickly! Add salt and mix. You can either use a spoon but I usually just swish the pan.
Time to work quickly! Pour caramel onto a tray lined with baking paper – I use a glass board but anything heat-proof should work. Perhaps stay away from metal baking trays because the last time I used one the caramel continued cooking and ended up tasting burnt. Tilt the tray so the caramel spreads out into a thin-ish layer and sprinkle almonds over the top.
TIP: whenever I work with caramel I have hot water on standby – once you’ve finished adding the almonds onto the caramel fill the saucepan with the hot water. Adding hot water will help the sugar dissolve and makes the saucepan much easier to clean. Once the sugar is dissolved pour hot water out.