Salted Caramel – Crushed Praline
In Norway, →crushed praline is called →krokan and is used in many desserts.
Crushed praline is made from sugar which is burnt, combined with nuts and some sea salt.
You can use almonds as I do or other nuts you prefer; I also add some sea salt on top to get a lovely Salted Caramel – Crushed Praline version, as sweet and salt, go so well together.
My love for →crushed praline or →krokan as I call it goes all the way back to 1985 when I visit my cousin in Norway and they bought me the biggest soft-serve ice cream and it was covered with crushed praline. so yummy!
My mom used crushed praline to press it against the side and top of her cream/vanilla-filled sponge cakes, a typical Norwegian style of cake, which is just amazing as each bit gives you this lovely crunch and tiny caramel pieces.
It is great for sprinkling on ice creams, donuts, and desserts.
I hope you try it someday.
Before you start
Read the recipe completely, and make sure you have everything you need.
For all the step by step, pictures, scroll to → Notes and click on the clickable link
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*Note
→Danger! I use the dry-burn technique, I don't add water to the sugar before putting it on the heat, caramelizing dry sugar means it goes faster, but you have to watch it more closely.
→The color of the caramel sugar will determine the depth of the caramel flavor; Sugar loses sweetness if it burns, though, so don't let it go too far.
Do not double this recipe; if you need twice the amount, make it twice instead.
Salted Caramel crushed praline
- 200 gram white sugar
- 1/4 teaspoon sea salt, for drizzle
- 100 gram whole almonds with skin on
Directions for the Salted Caramel – Crushed Praline
- For this recipe, you need a blender or a food processor.
- To ensure complete removal of the melted caramel, lightly coat the inside of a small saucepan, with nonstick spray or butter; also coat a silicone spatula and wipe off any excess with a paper towel. Coating both the saucepan and spatula with nonstick spray or butter helps to ensure getting all of the caramel out of the saucepan and onto the almonds.
- Sprinkle 200-gram white sugar evenly over the bottom of a heavy saucepan and heat over medium-low heat, stirring constantly, until the sugar melts and starts to darken. Then lower the heat to low and continue stirring until the syrup starts to caramelize to a deep amber color.
- Take it off the heat before it gets too dark, as it will continue to darken very quickly. Sugar loses sweetness if it burns, though, so don't let it go too far.
- Remove the melted sugar from the heat and transfer to melted sugar to a medium baking sheet, sprinkle with sea salt, add the whole almonds on top and let cool completely for about 60 minutes.
- Once cool, cover the top of the baking sheet with aluminum foil, then tap the sheet pan on the counter so the caramel comes in many sugar caramel pieces.
- Place the crushed caramel pieces into the food processor; make sure your food processor or blender is completely dry on the inside. Otherwise, you will get a sticky mess.
- Pulse for 10 to 20 seconds until it is pulverized but still has some small pieces of caramel sugar in between.
- Store the Salted Caramel – Crushed Praline in an airtight container and store in a cool dry spot at all times it will keep for about 2 weeks.
For step by step pictures of how to make
→ Salted Caramel – Crushed Praline
Click → here
