Homemade Crunchy Praline Topping with Cashews
A classic caramel-and-nut brittle crushed into an addictive crunchy powder — all it takes is 15 minutes and four pantry staples. Sprinkle it over cakes, ice cream, or mousse for a professional patisserie finish right at home. Once you try it, you'll want to keep a jar on hand at all times.
🛒 Ingredients
4 servings
- 2 cups (400 g) granulated sugar
- 2 tablespoons unsalted butter
- 2 cups roughly crushed cashews or walnuts
- 2 tablespoons whole powdered milk
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Directions
- 1
Combine the sugar and butter in a heavy-bottomed saucepan.
- 2
Heat over medium heat without stirring until a deep golden caramel forms.
- 3
Remove from heat, add the cashews (or walnuts), and stir quickly to coat them evenly in caramel.
- 4
Pour immediately onto a lightly oiled marble or baking sheet and spread into a thin, even layer.
- 5
Allow to cool completely at room temperature, then break into rough pieces.
- 6
Transfer the brittle pieces along with the powdered milk into a sturdy zip-lock bag.
- 7
Crush with a rolling pin or meat mallet until you obtain a coarse, crunchy crumble.
💡 Chef's Tip
Watch the caramel closely — as soon as it turns amber, pull it off the heat before adding the nuts to prevent burning. Store in an airtight jar for up to 2 weeks.
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