Butterscotch Pralines

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 145°C (290ºfF) on a candy thermometer.

4. 4

   Remove the saucepan from the heat and slowly pour in the heavy cream. The mixture will bubble up and steam vigorously, so be careful.

   Tip: Use a spatula to scrape the sides and bottom of the saucepan.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture has thickened slightly and turned a deep amber color.

6. 6

   Remove the saucepan from the heat and stir in the unsalted butter, vanilla extract, and caramel sauce until the butter has melted.

   Tip: Be patient, as this step may take a few minutes.

7. 7

   Stir in the confectioners' sugar until well combined.

8. 8

   Pour the mixture onto a greased surface, such as a silicone mat or a piece of parchment paper.

   Tip: Let it cool slightly before breaking it up into small pieces.

9. 9

   Melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

10. 10

    Coat each piece of butterscotch in the melted chocolate, then roll in the puffed rice cereal to coat.

    Tip: Tap off any excess cereal.

11. 11

    Place the coated butterscotch pralines on a baking sheet lined with parchment paper.

12. 12

    Refrigerate the pralines for at least 30 minutes to set the chocolate.

    Tip: Store the pralines in an airtight container in the refrigerator for up to 5 days.

13. 13

    Just before serving, sprinkle the pralines with sea salt.

    Tip: Optional, but adds a nice touch.