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Gluten Free Birthday Cake | Gluten Free Caramel Cake with Salted Caramel Italian Meringue Buttercream |

Almond Praline

  • Author: Rebecca Blackwell
  • Yield: 1 cup


  • 1 cup whole almonds, roughly chopped into large pieces
  • ΒΌ cup sugar
  • 1 tablespoons butter
  • 1 tsp ground cinnamon
  • 1 teaspoon salt


  1. Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
  2. Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
  3. Spread on aluminum foil or parchment paper and let cool completely. Break into chunks and add to the tops frosted cupcakes.