Melt the sugar 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.
3
Add the canola oil and salt and stir quickly.
4
Add the almonds and stir until they are evenly coated in caramel.
5
Pour into the pan and spread it flat. Let cool 30 minutes until the praline hardens, then break it into pieces.
Baking pan
269calories
5 gprotein
30 gcarbs
16 gfat
● protein 8%● carbs 42%● fat 51%
Per serving (54 g), of 8 servings
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⚖ About the ingredients
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Almonds: measured in pieces: one ≈ 1.2 g · 590 kcal per 100 g · More about Almonds →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (3) · 🍳 2 cooking vessels
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 pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
