How to Make Decadent Pralines with Caramelized Almonds

Simple Summary

Indulge in the sweet, nutty bliss of homemade Pralines with Caramelized Almonds. This classic Southern treat combines buttery caramel with crunchy almonds for an irresistible candy that's perfect for gifting or enjoying as a special dessert.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes (including cooling time)
• Servings: 24 pralines
• Difficulty: Intermediate

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups whole almonds
• 1/4 cup water

Instructions

1. Line two baking sheets with parchment paper and set aside.

2. In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, heavy cream, butter, and salt. Heat over medium heat, stirring constantly until the sugars dissolve.

3. Insert a candy thermometer and continue cooking without stirring until the mixture reaches 240°F (soft ball stage), about 10-15 minutes.

4. Remove from heat and stir in vanilla extract. Let the mixture cool without stirring until it reaches 220°F, about 10 minutes.

5. While the praline mixture is cooling, prepare the caramelized almonds. In a separate pan, combine 1/4 cup water and 1/2 cup of the granulated sugar. Heat over medium heat, stirring until sugar dissolves.

6. Add the almonds to the sugar syrup and continue cooking, stirring constantly, until the sugar crystallizes around the almonds and then melts again, turning golden brown, about 8-10 minutes.

7. Pour the caramelized almonds onto a parchment-lined baking sheet and let cool completely. Once cooled, roughly chop half of the almonds.

8. When the praline mixture has cooled to 220°F, begin beating it with a wooden spoon until it becomes creamy and slightly opaque, about 2-3 minutes.

9. Quickly stir in the chopped caramelized almonds.

10. Working quickly, drop spoonfuls of the mixture onto the prepared baking sheets. Top each praline with a whole caramelized almond.

11. Allow the pralines to cool and set completely at room temperature, about 30-45 minutes.

Chef's Notes

• Use a candy thermometer for precise temperature control, crucial for achieving the perfect praline texture.
• If the mixture starts to crystallize while cooking, add a tablespoon of hot water and stir gently to dissolve the crystals.
• Work quickly when dropping the pralines, as the mixture will start to set fast. If it becomes too stiff, gently reheat it over low heat.
• For a variation, try using pecans or a mix of nuts instead of almonds.
• Store pralines in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks.

Nutritional Info

Per praline (approximate): 180 calories, 9g fat (3g saturated), 24g carbohydrates, 2g protein. These pralines are a good source of healthy fats from the almonds and provide a quick energy boost. Enjoy in moderation as part of a balanced diet.

Serving Suggestions

• Serve pralines as an elegant after-dinner treat with coffee or tea.
• Package in decorative boxes or tins for homemade holiday gifts.
• Crumble over vanilla ice cream for a decadent dessert.
• Pair with a glass of dessert wine like Sauternes or Port for a luxurious tasting experience.
• Arrange on a beautiful platter with fresh berries for a stunning dessert table centerpiece at parties or gatherings.