Salted Almond Praline Paste
This is an ingredient. Don’t get all excited about what to use it for...there are endless ways. Just let me show you....
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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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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
