Caramel Pralines

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.

   Tip: For easy cleanup, line the baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine sugar, heavy cream, and sea salt. Place the saucepan over medium heat.

   Tip: Stir occasionally until the sugar dissolves.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful, as the caramel will bubble and steam vigorously.

4. 4

   Remove the saucepan from the heat and slowly pour in the butter and light brown sugar. The mixture will bubble and steam again.

   Tip: Be patient and let it cool slightly.

5. 5

   Stir in the praline nuts and vanilla extract. Pour the mixture onto the prepared baking sheet.

   Tip: Let the mixture cool and set before breaking it into pieces.

6. 6

   In a small bowl, mix together the baking soda and sea salt. Sprinkle the mixture evenly over the praline mixture.

   Tip: This will help the pralines set and give them a crunchy texture.

7. 7

   Bake the pralines for 10-12 minutes, or until they are lightly golden brown.

   Tip: Keep an eye on the pralines, as they can burn quickly.

8. 8

   Remove the pralines from the oven and let them cool completely on the baking sheet.

   Tip: Break the pralines into pieces and serve.

9. 9

   Store the pralines in an airtight container at room temperature for up to 5 days.

   Tip: They will keep longer if stored in the refrigerator.

10. 10

    To make the pralines more indulgent, drizzle them with melted chocolate or sprinkle with sea salt before serving.

    Tip: Optional, but highly recommended.