Almond Praline

Ingredients

• 2 cup Whole almonds (Preferably raw; toast before combining with the caramel if not already toasted.)
• 1 cup Granulated sugar
• 0.25 cup Water (Used to dissolve the sugar; the water cooks off.)
• Fine sea salt (A pinch, or to taste.)

Steps

1. 1

   Line a rimmed baking sheet with parchment paper or a silicone baking mat. Have a heatproof spatula ready, because the caramel will harden quickly once it cools.

2. 2

   If the almonds are raw, toast them in a dry skillet over medium heat for 4 to 6 minutes, stirring frequently, until fragrant and lightly golden. Transfer them to a plate and keep them warm.

3. 3

   Combine the sugar and water in a medium heavy-bottomed saucepan. Cook over medium heat, stirring only until the sugar is moistened and dissolved.

4. 4

   Stop stirring and cook the syrup until it reaches a deep golden amber color, about 8 to 12 minutes. Swirl the pan occasionally if needed, but watch closely because caramel can scorch quickly.

5. 5

   Add the warm almonds and the salt to the caramel. Stir carefully with a heatproof spatula until every almond is evenly coated.

6. 6

   Immediately scrape the hot almond mixture onto the prepared baking sheet and spread it into an even layer. Work quickly and take care not to touch the caramel, which is extremely hot.

7. 7

   Let the praline cool completely at room temperature, about 15 minutes, until hard and brittle.

8. 8

   Break the praline into shards for serving, or pulse it in a food processor to make praline crumbs or a finer praline powder.

Notes

The source page indicates that the full recipe is member-access only, and the supplied page text does not include the author's ingredient list or method. The quantities and instructions above are a low-confidence reconstruction of a standard almond praline technique, not a faithful transcription of the paywalled recipe. Store airtight at room temperature in a cool, dry place; humidity will make the praline sticky.

Nutrition per serving

• dessert
• confection
• gluten-free
• vegetarian
• make-ahead
• French-style
• stovetop