Not unlike peanut butter, you could in fact use this as almond butter if you liked. It is excellent straight from the jar. And I have many many uses for it. (Including spooning it straight from the jar!) The Vanilla Thriller Slice in For Food’s Sake uses something similar. The pic is using the praline paste on a Chocolate Bark, recipe coming to the inside soon. So you will see it showing up here and there. In the meantime, think of it as glamourous almond butter...with a salt kicker!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams sugar
- 100 Grams toasted blanched almonds
- Good pinch pink salt flakes BUY
Do
- 1
Place sugar into shallow pan and on Induction low to medium heat, cook without stirring until sugar melts and creates a liquid caramel. Pour onto Silpat mat and allow to cool until solid.
- 2
Break into pieces. Place toffee, almonds and salt into Thermomix bowl and mill 30 sec/speed 6-7 until oils are released from almonds and it is starting to form a paste. Scrape down sides of bowl, and blend 10-15 sec/speed 6-7 or until starting to liquefy.
- 3
Reserve in an airtight container in the fridge until use.
