Praline Almonds

These praline almonds are coated in a crunchy layer of caramelized sugar that’s completely candy with simply the correct amount of toastiness. They’re the sort of deal with that disappears quick, whether or not you’re making them for a snack, topping for salads or desserts, or wrapping them up for associates and neighbors in the course of the holidays.

Why My Recipe

Makes traditional praline almonds with that impossible to resist crunchy caramel coating.
Comes along with only a handful of straightforward components and some straightforward steps.
Prepared in underneath half-hour for a fast snacky deal with or do-it-yourself vacation reward.

Close-up of a bowl filled with golden brown praline almonds coated in crunchy caramelized sugar, glistening under the light. Perfect for holiday snacking or gifting.

Praline almonds have been a favourite road snack in Europe for hundreds of years, and it’s straightforward to see why. The sugar melts and clings to every almond, creating that shiny, golden shell that cracks fantastically with each chew. They’re easy, nostalgic, and at all times a success. Make a batch to take pleasure in now and one other to tuck away for gifting. However let’s be sincere, they most likely gained’t final that lengthy!

Ingredient Notes

Top-down view of praline almond ingredients: a bowl of raw almonds, a stick of butter, sugar in a measuring cup, and measuring spoons with salt and vanilla extract.

Uncooked Almonds: Use uncooked, unsalted almonds for the perfect outcomes. You’ll be able to often discover uncooked almonds within the baking or bulk part of the grocery retailer.
Granulated Sugar: Common white sugar provides praline almonds their traditional crunch and shiny end. Keep away from brown sugar for this model for the reason that molasses could make the coating too comfortable.
Water: Just a bit water helps the sugar dissolve evenly and coat the almonds with out clumping.
Butter: Stirring in a small pat of butter on the finish helps hold them from sticking collectively.
Salt: A bit of salt balances the sweetness and brings out the flavour of the caramel.
Vanilla Extract: Add it on the very finish so it doesn’t burn off.

Chef Fast Ideas

Making praline almonds is easy, however timing issues. The sugar will go from melted to caramelized shortly, so keep near the range and hold stirring.

As soon as the sugar begins to crystallize and look grainy, don’t panic. Preserve stirring and it’ll soften once more, turning into that lovely shiny coating. After they look completely caramelized, switch them to parchment paper immediately to chill.

Taste Variations

When you’ve mastered the traditional model, you possibly can have some enjoyable with taste. Add a pinch of cinnamon or cardamom, or stir in a drop of almond extract for a bit of further nuttiness.

If you happen to like a touch of warmth, attempt including a pinch of cayenne or smoked paprika. These small twists give your praline almonds a signature contact that makes them really feel particular each time.

Glass jar filled to the brim with homemade praline almonds, coated in a sweet, crunchy sugar crust. The jar’s lid is open, showing the texture of the candied nuts.

Methods to Use Praline Almonds

Praline almonds are scrumptious on their very own, however additionally they make the right topping for every kind of recipes. Sprinkle them over salads for a candy crunch, use them to garnish desserts like ice cream or cheesecake, or crush them and stir into yogurt or oatmeal. Additionally they make a straightforward, considerate reward when packed into jars or deal with luggage with a ribbon.

FAQ and Troubleshooting

Why did my sugar crystallize and switch grainy?

That’s fully regular partway by means of cooking. Simply hold stirring over medium warmth and the sugar will remelt right into a clean caramel coating. Be affected person and resist the urge so as to add extra liquid.

Why did my praline almonds burn?

Burning occurs if the warmth is just too excessive or if the almonds aren’t stirred typically sufficient. Preserve the warmth at medium or simply beneath, and stir continuously as soon as the sugar begins to soften. Pull them off the warmth as quickly as they attain a deep golden shade.

How do I hold the almonds from sticking collectively?

Unfold them out immediately on a parchment-lined baking sheet. In the event that they clump a bit of as they cool, you possibly can gently break them aside as soon as the coating hardens.

My almonds aren’t crunchy. What occurred?

They most likely didn’t cook dinner lengthy sufficient for the sugar to completely caramelize. In the event that they’re nonetheless cheesy or comfortable as soon as cooled, you possibly can pop them right into a 250°F oven for 10 minutes to assist them crisp up.

Can I take advantage of roasted almonds as an alternative of uncooked?

You’ll be able to, however they might darken too shortly. If you happen to use roasted almonds, decrease the warmth barely and hold a detailed eye on them so that they don’t burn.

Do praline almonds must be refrigerated?

No. They hold finest at room temperature in an hermetic container. Moisture is what makes them sticky, so hold them someplace cool and dry.

Storage & Freezing

To Retailer: As soon as the’ve cooled fully, retailer them in an hermetic container at room temperature. They’ll keep recent and crunchy for as much as two weeks. Preserve them away from humidity or direct daylight since moisture will make the sugar coating sticky.

To Freeze: Unfold them out on a baking sheet in a single layer and freeze till stable. Then switch them to a freezer-safe container or resealable bag, eradicating as a lot air as attainable. They’ll hold for as much as three months. If you’re able to take pleasure in them, allow them to thaw at room temperature with out masking them so condensation doesn’t kind and soften the coating.

To Re-Crunch: In case your praline almonds lose a bit of crunch over time, unfold them on a baking sheet and heat them in a 250°F oven for five to 10 minutes. Allow them to cool earlier than consuming to convey again that good crisp texture.