I love to keep a stock of sauces and toppings refrigerated that I can serve along with the dishes I prepare – both sweets and savories. Sometimes all it takes is a dip, a sauce or a topping to take a dish to a whole new level. It also makes the presentation of the dish so much more appealing to the eyes.
Butterscotch praline is also called as caramelized nuts by many. You can use any nuts of your choice for this, though I prefer cashews or almonds. The praline gets its flavours from the caramelized sugar and butter. Sprinkle it on ice-creams, puddings, whipped cream or cakes and enjoy.
Butterscotch PralineCourse: DessertDifficulty: Very Easy
An easy topping for your desserts!
Sugar – ½ cup
Butter – 1 tbsp
Cashews/Almonds – ½ cup, lightly crushed
- Melt sugar in a pan.
- As it melts completely and starts bubbling, add the butter and mix well.
- Add the crushed nuts into this, turn off the heat and mix well.
- Spread this onto a butter paper or greased dish and let it cool down completely.
- Break it and then crush into small pieces using a rolling pin.