Praline
Discover how to make classic almond praline with this simple recipe. With just almonds, sugar, and water, create a delicious, crunchy treat perfect for topping desserts or enjoying on its own.
- 08 Apr 2025
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 3 Ingredients
Praline is a delicious, crunchy confection made from caramelized sugar and nuts. Originating from France, it's often used as a topping for desserts or enjoyed on its own as a sweet treat. This recipe will guide you through the simple steps to make your own praline using almonds, sugar, and water.
Ingredients:
Instructions:
- Line a baking sheet with parchment paper or a silicone baking mat to prevent the praline from sticking.
- Preheat your oven to 350°F (175°C).
- Spread the almonds evenly on a baking sheet.
- Roast in the oven for about 10-12 minutes or until the almonds are fragrant and slightly darker in color. Keep a close eye on them to prevent burning.
- Once roasted, remove from the oven and let them cool completely.
- In a medium, heavy-bottomed saucepan, combine the sugar and water.
- Stir gently to dissolve the sugar, making sure not to splash any sugar crystals on the sides of the pan.
- Place the saucepan over medium heat and bring the mixture to a boil. Do not stir the mixture while it is boiling to avoid crystallization.
- Allow the mixture to boil and turn a golden amber color. This should take around 10-15 minutes. If necessary, you can gently swirl the pan to ensure even caramelization.
- Once the caramel reaches a golden amber color, quickly add the roasted almonds to the saucepan.
- Stir quickly but carefully with a heat-resistant spatula to coat the almonds evenly with the caramel.
- Immediately pour the hot praline mixture onto the prepared baking sheet.
- Use the spatula to spread the mixture into an even layer before it hardens. Be very careful as the caramel will be extremely hot.
- Allow the praline to cool completely at room temperature. It will become hard and brittle as it cools.
- Once fully cooled, break the praline into pieces. You can do this by tapping it gently with the back of a knife or just using your hands.
- Store the praline in an airtight container at room temperature to keep it crunchy.
- It can be enjoyed on its own or used as a topping for desserts such as ice cream, cakes, or pastries.
Tips:
- Make sure to use a heavy-bottomed saucepan to evenly distribute heat and prevent burning the sugar.
- Stir the mixture gently and not too often to avoid crystallizing the sugar.
- Be cautious when working with hot sugar syrup as it can cause severe burns.
- Once the praline is set, you can break it into pieces or pulse it in a food processor for a finer topping.
With just a few basic ingredients and simple steps, you can create a delightful praline that's perfect for adding a sweet, nutty crunch to your favorite desserts. Homemade praline not only tastes better but also allows you to enjoy a fresh and preservative-free treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 3.75g | 10% |
| Sugar 60g | 59% |
| Fat | |
| Fat 16g | 18% |
| Saturated 1.14g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 16mg | 3% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 1.09mg | 7% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 8mg | 51% |
| Vitamin K 0.00ug | 0% |
| Minerals | |
| Calcium, Ca 88mg | 6% |
| Copper, Cu 0.32mg | 35% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 140mg | 12% |
| Potassium, K 220mg | 7% |
| Selenium, Se 1.58ug | 3% |
| Sodium, Na 1.50mg | 0% |
| Zinc, Zn 0.94mg | 9% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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