Tenina.com's 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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