Praline is a delightful treat that combines the rich, buttery crunch of caramelized sugar with the nutty sweetness of toasted pecans. In just 15 minutes, you can create this indulgent confection that melts in your mouth and leaves a lingering, toasty flavor. The contrast between the smooth, glossy caramel and the crunchy nuts is simply irresistible, making it a perfect snack or gift.
With only 5 minutes of prep and a quick 10-minute cook time, this recipe is as easy as it is rewarding. The cooling process takes about 30 minutes, allowing the praline to set into a satisfyingly crisp texture. Each bite offers a symphony of flavors—sweet, nutty, and slightly smoky—that will have you reaching for more. Perfect for any occasion, this praline recipe is a must-try for anyone who loves a touch of homemade decadence.
What You’ll Need to Make Praline
- 1 1/2 cups (7 1/2oz/213g) slivered almonds (toasted for extra flavor)
- 2 cups (16oz/450g) sugar (granulated works best)
- 1 tablespoon (1/2oz/14g) butter (unsalted preferred)
- 1/2 cup (4floz/115ml) water (room temperature)
Step-by-Step Instructions for Perfect Praline
- Preheat your oven to 350°F (180°C). Spread the slivered almonds on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Remove from the oven and let cool.
- Prepare the baking sheet by lining it with parchment paper. Lightly butter the parchment to prevent sticking and set it aside.
- Make the caramel: In a medium saucepan, combine the sugar and water over medium-low heat. Stir gently until the sugar dissolves, then bring the mixture to a simmer. Use a pastry brush dipped in water to brush down the sides of the pan to prevent sugar crystals from forming.
- Simmer the caramel without stirring until it turns a deep amber color, about 10-15 minutes. Watch closely to avoid burning.
- Add the butter and almonds: Once the caramel reaches the desired color, immediately turn off the heat. Stir in the butter and toasted almonds, ensuring they’re fully coated in the caramel.
- Pour and cool: Carefully pour the mixture onto the prepared baking sheet, spreading it evenly. Avoid touching the hot caramel. Let it cool and harden completely, about 30 minutes.
- Break and store: Once hardened, break the praline into pieces. Enjoy as-is or use it in other recipes. Store in an airtight container at room temperature for up to 1 week.
Creative Ways to Use Your Praline
Praline isn’t just a snack—it’s a versatile treat! Crumble it over ice cream for a crunchy topping, mix it into yogurt for a sweet surprise, or sprinkle it on cakes and cupcakes for added texture. You can even chop it finely and fold it into cookie dough or brownie batter for a nutty twist. The possibilities are endless!
Storage Tips to Keep Your Praline Fresh
Store your praline in an airtight container at room temperature to maintain its crispness. Avoid refrigerating it, as moisture can soften the caramel. If stored properly, it will stay fresh for up to 1 week. For longer storage, consider freezing it in a sealed bag for up to 2 months—just let it come to room temperature before enjoying.
Time-Saving Tips for Perfect Praline
To speed up the process, toast the almonds in advance and let them cool while you prepare the caramel. Use a candy thermometer to monitor the caramel’s temperature—it should reach 350°F (177°C) for the perfect amber color. This eliminates guesswork and ensures consistent results every time.
Essential Equipment for Praline Success
Having the right tools makes all the difference. Use a heavy-bottomed saucepan to evenly distribute heat and prevent burning. A silicone spatula is great for stirring the caramel, and a pastry brush dipped in water helps prevent sugar crystals from forming. Don’t forget parchment paper for easy cleanup and a sturdy baking sheet for spreading the praline.
Common Questions About Making Praline
Wondering why your caramel crystallized? It’s likely because sugar crystals stuck to the sides of the pan—always brush them down with water. If your praline is too sticky, you may have undercooked the caramel. For a firmer texture, cook the caramel until it reaches a deep amber color. And remember, patience is key—don’t rush the process!
How to Make Praline
Ingredients
- 1 1/2 cups slivered almonds 7 1/2oz/213g
- 2 cups sugar 16oz/450g
- 1 tablespoon butter 1/2oz/14g
- 1/2 cup water 4floz/115ml
Instructions
- Preheat oven to 350°F (180°C). Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.
- In a medium sauce pan, combine the sugar and water over medium-low heat. Allow the sugar to dissolve and once it does you can then bring the mix to a simmer. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming. Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
- Straight away turn off the heat and add in the butter and almonds, coating them in caramel. Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.
- Once hardened break into pieces and either eat as-is or add it to my Homemade Praline Fudge (COMING SOON!). Store the praline in an airtight container at room temperature for up to 1 week.
