Ingredients
Equipment
Method
Preparation
- Preheat oven to 325°F (160°C) and toast almonds on a baking sheet for 8-10 minutes until golden; let them cool slightly.
- Line a large baking sheet with parchment paper or a silicone mat, and lightly grease another parchment paper for optional pressing.
Caramel Making
- Combine sugar and water in a heavy-bottomed saucepan, stirring gently until the sugar dissolves.
- Heat the mixture over medium heat without stirring, allowing it to boil, clear, and then begin to color; swirl occasionally for even cooking.
- Cook until the sugar reaches an amber or deep golden-brown color, which takes about 10-15 minutes, watching closely to prevent burning.
- Remove from heat and quickly stir in the toasted almonds, vanilla extract (if using), and salt (if using), ensuring all nuts are evenly coated.
Setting and Finishing
- Immediately pour the hot praline onto the prepared baking sheet and spread it as thinly as possible with a heatproof spatula or greased spoon, using a greased parchment and rolling pin if desired for a thinner result.
- Allow the praline to cool completely at room temperature for 30-60 minutes until brittle and hardened, then break it into smaller irregular pieces manually or by gently tapping it.
- Chop the broken praline into a finer crunch using a sharp chef's knife or pulse gently in a food processor.
Notes
For best results, use a candy thermometer to monitor the sugar temperature; aim for 300-310°F (149-154°C) for a hard crack caramel. Be cautious when working with hot caramel, as it can cause severe burns. Keep children and pets away from the cooking area. If the caramel hardens too quickly before spreading, you can gently warm it over very low heat for a few seconds to soften it slightly, but be careful not to burn it. Store praline crunch in an airtight container at room temperature for up to 2 weeks.