Not strictly a praline, but certainly a delicious, crunchy, nutty, sweet, addictive treat. I added some salt (cannot help myself) but you could leave it out for a sweeter, more delicate result. This lovely stuff will stay crunchy if kept in an airtight container in the fridge and is truly a fantastic topping on a cake or cheesecake. It would also make a fab-uu-laahs gift da-ahh-ling.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 300 g almonds
- 120 g unsalted butter
- 200 g Coconut - Sugar coconut palm sugar BUY
- 50 g cornflour
- 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 70 g whole milk
- Pinch Pink Salt Flakes pink salt flakes BUY
Preheat oven to 170ºC. Line one large or two smaller baking trays with raised edges with baking paper. Set aside.
Place almonds into TM bowl and chop 2-3sec/speed 5 (you want them to still be chunky).
Place remaining ingredients into TM bowl and cook 10 min/100ºC/Reverse/speed 1.
Pour onto prepared trays and bake for 15-20 minutes until golden brown and bubbly around the edges.
Allow to cool on tray before peeling away paper and breaking into pieces. (This would be the perfect time to drizzle with dark chocolate...but I digress.)
For extra decadence, try dipping one half of each broken piece in melted chocolate.
Serve chopped over ice cream.
Perfect for gift giving wrapped in cellophane or in gift bags.