Step by step recipe:

  1. 10 min.Praline : Photo of step #1
    Preheat oven to 150°C (300°F).

    Spread out 250 g whole almonds on a baking sheet, and put in the oven to dry roast for 5 to 10 minutes.
  2. 10 min.Praline : Photo of step #2
    Meanwhile heat 250 g caster sugar and 4 tablespoons water in a pan over high heat and bring to 120°C (250°F), the soft ball stage (an electronic thermometer is very useful here).
  3. 1 min.Praline : Photo of step #3
    Once this temperature is reached, remove the almonds from the oven and tip striaght into the sugar.
  4. 2 min.Praline : Photo of step #4
    Stir with a wooden spatula. After a few seconds the mixture should become grainy.

    If this does not happen immediately it is because the sugar has not reached 120°C (250°F) yet. Don't worry, just keep stirring for a while longer until the change occurs.
  5. Praline : Photo of step #5
    Turn down the heat to medium, and continue stirring the almonds non-stop...
  6. 15 min.Praline : Photo of step #6
    ... until the sugar caramelizes and the almonds are all coated with dark caramel.
  7. 10 min.Praline : Photo of step #7
    Then tip out the contents of the pan onto a sheet of cooking parchment or onto a silicon mat.

    Leave to cool.
  8. 3 min.Praline : Photo of step #8
    Crush into small pieces and put in the blender.
  9. 1 min.Praline : Photo of step #9
    Blend until obtaining a powder (a few seconds), if this is what you require.
  10. 3 min.Praline : Photo of step #10
    If you need praline paste, continue blending and the mixture will transform itself into a paste.
  11. Praline : Photo of step #11
    Both kinds of praline should be kept in airtight jars, the paste refrigerated and the powder at room temperature.


In this recipe for almond praline, it's important to keep the almonds in their skins to retain their full flavour. It's also possible to make hazelnut praline, but for this the skins should be removed as they add nothing.

Praline is named after Maréchal de Choiseul du Plessis-Praslin, an ambassador under Louis XIII, who asked his cook to invent a sweet for him. The cook came up with the idea of coating almonds in caramel, or "praline". These caramalized nuts, when crushed, give us the praline filling for chocolates.

Recipes which use it: 3

Succès praliné (praline meringue)
Succès praliné (praline meringue)
Praline rochers
Praline rochers


After Gaston Lenôtre.

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