afoona
Crispy Almond Praline
Desserts

Crispy Almond Praline – Vegan version

Crispy caramel almond praline — a simple, indulgent treat, great as a candy on its own or as a topping for cakes. Vegan version: Canola oil.

⏱ 25 min🍽 8 servings 🌍 Mediterranean👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Lay parchment paper on the work surface.
    Parchment paper
  2. 2
    Toast the almonds in a 160°C (320°F) oven for 10 minutes and let cool.
    OvenBaking sheet
  3. 3
    Melt the sugar with the water in a pot over medium heat, without stirring, until it turns amber.
    StovePot
    💡Don't stir: stirring makes the sugar crystallize. If needed, swirl the pot gently. The color changes fast, so don't walk away.
  4. 4
    Add the canola oil and salt and stir quickly.
  5. 5
    Add the almonds and stir until they are evenly coated in caramel.
  6. 6
    Pour onto the parchment paper and spread it flat. Let cool until the praline hardens, then break it into pieces.
248calories
5 gprotein
30 gcarbs
14 gfat
● protein 8%● carbs 45%● fat 47%

Per serving (57 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 2 cooking vessels

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Baking sheet · Also works: Baking pan (None) · Disposable pan (None)

🧻 Consumables: Parchment paper

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