Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
202,1904.5/5 for 16 ratings
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Last modified on: August 3rd 2012

For 500 g, you will need:

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

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Time required for this recipe:
PreparationRestingCookingStart to finish
25 min.10 min.20 min.55 min.
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Several weeks in a closed jar.

Step by step recipe

Stage 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.

Stage 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).

Stage 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.

Stage 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.

Stage 5
Praline : Photo of step #5
Turn down the heat to medium, and continue stirring the almonds non-stop...

Stage 6 - 15 min.
Praline : Photo of step #6
... until the sugar caramelizes and the almonds are all coated with dark caramel.

Stage 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.

Stage 8 - 3 min.
Praline : Photo of step #8
Crush into small pieces and put in the blender.

Stage 9 - 1 min.
Praline : Photo of step #9
Blend until obtaining a powder (a few seconds), if this is what you require.

Stage 10 - 3 min.
Praline : Photo of step #10
If you need praline paste, continue blending and the mixture will transform itself into a paste.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,585 Kcal or 10,823 Kj50 gr293 gr135 gr
129 %19 %28 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
462 Kcal or 1,934 Kj9 gr52 gr24 gr
23 %3 %5 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Succès praliné (praline meringue)
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The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans.The original recipe comes from the master chef Gaston Lenôtre, and...
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After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Grapefruit moelleux, Strawberry feuilleté, Tiramisu, Prune Far, ... All
Whole almondsWhole almonds: You can check-out other recipes which use it, like for example: Grandma Solange's biscuits, Crusty pistachio, almond and apricot flan, Tomato pesto, X-Files cookies, Piped petits-fours, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Red mixed pickle, Naan, Cassoulet, Blackcurrant liqueur, Choux pastry (pâte à choux), ... All

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