This keto praline is simple and delicious.
I have made it for this recipe to be a soft chewy variety. While it does stick a little to your teeth it is not like a stick jaw toffee that we grew up eating. Funny that, I used to love toffees growing up. I don’t know how many times I made them but I do remember it always started with 3 cups of sugar.
When I think back to all the crap I ate as a kid it is kind of scary. From a very young age I gave up eating meat and only ate seafood, salad and fruit. I did eat a wide variety of nuts and seeds and always said I loved healthy foods. However, every day I spent a little money at the corner store as a young kid on lollies and crap. I certainly had no problem with insulin resistance back then because I was a rake thin kid all the way through to about 19 years old.
If only I had those troubles now. Anyway I have created this recipe as an accompaniment to my seriously gorgeous Keto Pavlova that you can see here and get the recipe as well. A beautiful little balance of crunch, sweet and Christmas spices.
Preheat oven to 170°C. Line a baking tray with baking paper.
Mix all ingredients together in a large bowl.
Bake 15 minutes, stirring halfway through cooking time.
Allow to cool before serving.
Praline can be stored in airtight container in the fridge.
Any nut or seed can be substituted