Step 4: Add Butter and Flavor
- Remove the pan from heat carefully. The caramel is extremely hot!
- Stir in the softened butter, vanilla extract, salt, and optional cinnamon. Mix until smooth.
Step 5: Combine Nuts with Caramel
- Quickly add the toasted nuts to the caramel and stir to coat them evenly.
- Pour the mixture immediately onto your prepared baking sheet. Use a spatula or the back of a spoon to spread it thinly, depending on whether you want small, bite-sized pieces or larger chunks.
Step 6: Cool and Break
- Let the praline sit at room temperature until fully cooled and hardened — about 30–40 minutes.
- Once set, break the sheet into irregular pieces using your hands or a knife.
Optional: For a chocolatey twist, drizzle melted dark chocolate over the pieces before the caramel fully hardens.
Step 7: Store and Enjoy
- Store your Praline Crunch in an airtight container at room temperature for up to 2 weeks.
- Use it as a snack, ice cream topping, or even crumble it over cakes for added crunch.
Tips for Perfect Praline Crunch
- Temperature is key – use a candy thermometer to ensure the sugar reaches the hard crack stage.
- Work quickly – caramel sets fast, so have everything ready.
- Experiment with nuts – almonds, hazelnuts, or even macadamias work beautifully.
- Add flavors – a pinch of sea salt or a splash of bourbon can take your praline to the next level.
Final Thoughts
Making Praline Crunch at home is both satisfying and fun. The process teaches patience, precision, and the joy of transforming simple ingredients into a sweet masterpiece. Once you master this recipe, you can experiment with different nuts, spices, or even chocolate coatings to make it uniquely yours.
Crunchy, nutty, buttery, and utterly irresistible — homemade Praline Crunch is candy perfection!
If you want, I can also make a version with step-by-step photos so you can follow along visually — it makes candy-making even easier.
Do you want me to do that?
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