- 75 grams butter;
- 350 grams sugar;
- 150 mL whipped cream;
- 50 grams hazelnuts.
- Baking dish;
- Square baking dish 15 x 15 cm;
- Kitchen machine with knife;
- Baking paper.
Put in baking paper on the baking dishes. In a small pan bake 100 grams of sugar with 2 tablespoons water, until the sugar dissolves and changes color. When the color gets amber turn of the gas and whisk the hazelnuts through. Bring to a boil again and poor on a baking dish. After about 15 minutes the praline is cooled down enough. Crunch it with your fingers or knife and grind in the kitchen machine.
Sprinkle the grounded praline on the baking paper in the square baking dish, so the bottom is evenly covered..
Cut the butter in cubes and place in a small saucepan. Add the sugar and whipping 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. Poor the caramel on the praline in the square baking dish. Smooth the surface of the caramel with a spoon 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.
Tips en Tricks:
- If you want to use a sugar thermometer, warm the caramel to 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.
|4Pure: Caramel praline toffee|