Praline Crunch

Sure! Here’s a  recipe for Praline Crunch — a sweet, crunchy treat with caramelized nuts and a buttery praline base. It’s perfect as a dessert topping, snack, or gift.

Praline Crunch Recipe

Ingredients:

• 1 cup granulated sugar

• 1/2 cup light brown sugar, packed

• 1/2 cup unsalted butter (1 stick)

• 1/4 cup light corn syrup

• 1/4 cup water

• 1 1/2 cups pecans or walnuts, roughly chopped

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• Pinch of salt

Equipment:

• Heavy-bottomed saucepan

• Candy thermometer (optional but helpful)

• Wooden spoon or heatproof spatula

• Baking sheet lined with parchment paper or silicone mat

Instructions:

1. Prepare the nuts:

   • Roughly chop your pecans or walnuts. Set aside.

2. Cook the sugar mixture:

   • In the heavy-bottomed saucepan, combine granulated sugar, brown sugar, butter, corn syrup, and water.

   • Place over medium heat and stir continuously until the butter melts and the sugars dissolve.

3. Boil without stirring:

   • Once the mixture starts to boil, stop stirring and let it boil until it reaches 280°F (soft crack stage) on a candy thermometer.

   • If you don’t have a thermometer, you can test by dropping a small amount into cold water — it should form hard but bendable threads.

4. Add nuts and flavorings:

   • Remove from heat.

   • Stir in the chopped nuts and vanilla extract immediately.

5. Add baking soda:

   • Quickly sprinkle baking soda over the mixture and stir vigorously. The mixture will foam up slightly — this aerates the praline, giving it a lighter crunch.

6. Spread the mixture:

   • Immediately pour the mixture onto the prepared baking sheet.

   • Use a spatula or the back of a spoon to spread it thinly and evenly.

7. Cool and break:

   • Let the praline cool completely at room temperature until it hardens.

   • Once firm, break it into irregular chunks or pieces.

Storage:

• Store praline crunch in an airtight container at room temperature for up to 2 weeks.

• Avoid humidity to keep it crispy.

Tips:

• Use fresh nuts for the best flavor.

• Don’t skip the baking soda — it changes the texture from dense to light and crunchy.

• If it hardens too much on your spatula while spreading, warm it slightly to make it easier to work with.