Classic Praline Crunch
This recipe creates a delicious, crunchy praline with toasted nuts coated in a rich caramel. Perfect for snacking or as a topping for desserts.
Equipment
- Oven
- Baking Sheet
- Parchment Paper or Silicone Mat
- Heavy-Bottomed Saucepan
- Offset Spatula or Spoon
Ingredients
Praline
- 1 cup Granulated Sugar
- 1/2 cup Water
- 1 1/2 cups Mixed Nuts pecans, almonds, and walnuts recommended
- 1 tablespoon Unsalted Butter
- 1/2 teaspoon Vanilla Extract
- Pinch of Salt
Instructions
Preparation
- Preheat the oven to 300°F (150°C), spread nuts on a baking sheet, and toast for 8-10 minutes until fragrant, then let them cool slightly.
- Line a large baking sheet with parchment paper or a silicone mat and keep it ready.
Caramelization
- In a heavy-bottomed saucepan, combine sugar and water, stirring gently over medium heat until sugar dissolves, then stop stirring.
- Increase heat to medium-high and boil without stirring until the syrup becomes a rich amber color (8-12 minutes), swirling occasionally.
Finishing the Praline
- Remove the pan from heat, stir in butter and vanilla extract, then immediately add toasted nuts and stir quickly to coat them thoroughly.
- Pour the hot praline onto the prepared baking sheet and spread it as thinly and evenly as possible with an offset spatula or spoon.
- Allow the praline to cool completely and harden for 30-60 minutes.
- Once completely cooled and hard, break the praline into irregular, bite-sized pieces using your hands or a rolling pin.
Notes
Ensure nuts are toasted to enhance their flavor. Work quickly when adding nuts to the caramel as it sets fast. Store praline in an airtight container at room temperature.