Salted Caramel Pralines

Instructions

1. 1

   Preheat the oven to 150°C (300¿tF). Line a baking tray with parchment paper.

2. 2

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

   Tip: Avoid burning the sugar.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes.

4. 4

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

   Tip: Be cautious when adding the cream.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the caramel has thickened and turned a deep amber colour.

   Tip: Use a candy thermometer to check the temperature.

6. 6

   Remove the saucepan from the heat and stir in the salt, butter, and large eggs until well combined.

   Tip: The mixture will bubble up again.

7. 7

   Stir in the almonds and flaky sea salt.

8. 8

   Spoon the caramel mixture onto a greased baking tray or parchment paper.

   Tip: Leave space between each spoonful for spreading.

9. 9

   Let the pralines cool and set at room temperature for at least 30 minutes.

   Tip: If desired, sprinkle with sea salt before serving.

10. 10

    Once set, break the pralines into pieces and serve.