Tenina.com's Salted Almond Praline Paste

Photo of Salted Almond Praline Paste



  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 TM 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.

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