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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 300 Grams Almonds BUY
- 120 Grams Unsalted Butter BUY
- 200 Grams Coconut Sugar coconut palm sugar
- 50 Grams cornflour
- 2 Teaspoons Vanilla Bean Paste vanilla bean paste BUY
- 70 Grams whole milk
- Pinches 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 Thermomix bowl and chop 2-3sec/speed 5 (you want them to still be chunky).
Place remaining ingredients into Thermomix 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.