Praline Crunch

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Golden, glossy, and absolutely irresistible, Praline Crunch is the kind of treat that catches your eye—and holds it. This delightful confection blends the buttery richness of caramelized sugar with a hearty scatter of toasted almonds, giving you a snap of sweetness followed by a satisfying nutty crunch. Whether you serve it as a standalone snack or crumble it over ice cream for a textural twist, Praline Crunch delivers flavor in every crisp bite.

This recipe is perfect for gifting, holiday platters, or simply indulging at home when the craving for something sweet and crunchy hits. It’s deceptively simple to make, yet the payoff feels gourmet. One batch is rarely enough, especially once friends and family get a taste of the glossy, nut-studded shards.

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Ingredients for this Praline Crunch

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 1/2 cups chopped almonds (lightly toasted)

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Step 1: Prepare the surface

Line a large baking sheet with parchment paper or a silicone baking mat and set aside. This will prevent the candy from sticking and make cleanup much easier.

Step 2: Cook the caramel base

In a medium heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, corn syrup, water, and salt. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.

Step 3: Reach the right temperature

Attach a candy thermometer to the saucepan. Continue cooking the mixture, without stirring, until it reaches 300°F (hard crack stage). This may take around 10-15 minutes. Be patient and avoid over-stirring, which can cause the sugars to crystallize.

Step 4: Add flavor and nuts

Once the mixture hits 300°F, immediately remove the pan from heat. Stir in the vanilla extract, then quickly fold in the chopped toasted almonds. Be careful, as the mixture will be very hot and can bubble up slightly.

Step 5: Spread and cool

Quickly pour the praline mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer. Let it cool completely at room temperature for about 30 minutes.

Step 6: Break and enjoy

Once hardened, break the praline into chunks or shards using your hands or a knife. Store in an airtight container and enjoy the sweet, nutty crunch any time!

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Frequently Asked Questions

How do I know when the sugar mixture is ready?

Use a candy thermometer to ensure the mixture reaches 300°F, the hard crack stage. The color should be deep amber, and it will smell richly caramelized.

Can I use other nuts instead of almonds?

Absolutely! Pecans, cashews, or even macadamia nuts work beautifully in this recipe.

My praline turned grainy. What went wrong?

Graininess often comes from over-stirring or sugar crystals forming on the side of the pan. Avoid stirring once the mixture starts boiling and use a wet brush to dissolve stray crystals.

Is corn syrup necessary?

Yes, it helps prevent crystallization and keeps the texture smooth. If you must substitute, try golden syrup or honey, though it may slightly alter the flavor.

Can I double the recipe?

You can, but be cautious—larger batches are harder to control in terms of temperature and spreading quickly. Work fast!

How should I serve Praline Crunch?

Enjoy it as a standalone treat, crumble over ice cream, mix into popcorn, or serve with coffee for a sweet finish.

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