Praline Crunch

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 50 g caster sugar
  • 50 g blanched almonds, roughly chopped
  • 5

Method

  1. Heat a clean, dry heavy-based saucepan over high heat for 1 minute or until hot, then add the caster sugar and cook without stirring for 8–10 minutes or until melted and a dry caramel forms. Stir in the almonds, tossing to coat them with the caramel. Stir in the butter and the salt and cook for 3 minutes or until the almonds are toasted; the butter will loosen the mixture.<