This praline recipe is for French pralines which is a combination of almonds and caramelized sugar. It is harder than American praline which is a combination of syrup, milk or cream and pecans, hazlenuts or almonds. American praline resembles fudge.
See the Creamy Crunchy Sponge Cake Roll for an idea to use the Almond Praline. Or just stir it into or sprinkle on top vanilla ice-cream.
15 g butter
125 ml sugar
100 g flaked almonds
- To make the praline, place the butter and sugar into a saucepan and allow to melt over moderate heat, tilting the pan from side to side until the sugar has melted and starts to change colour.
- Add the almonds and cook while stirring until golden brown, taking care not to over cook or burn the praline.
- Turn out onto greased aluminium foil, spread evenly and allow to cool.
- Break into small pieces or crush lightly with a rolling pin.
Recipe by Carolié de Koster from the Art of Cooking Recipe Book p. 568.