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Praline

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.

247K 20 4.4

Last modified on: August 3^rd 2012

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For 500 g, you will need:

1 250 g whole almonds
2 250 g caster sugar
3 4 tablespoons water
Total weight: 560 grams

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
25 min.	10 min.	20 min.	55 min.

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Step by step recipe

Stage 1 - 10 min.

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.

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.

Once this temperature is reached, remove the almonds from the oven and tip striaght into the sugar.

Stage 4 - 2 min.

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

Turn down the heat to medium, and continue stirring the almonds non-stop...

Stage 6 - 15 min.

... until the sugar caramelizes and the almonds are all coated with dark caramel.

Stage 7 - 10 min.

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.

Crush into small pieces and put in the blender.

Stage 9 - 1 min.

Blend until obtaining a powder (a few seconds), if this is what you require.

Stage 10 - 3 min.

If you need praline paste, continue blending and the mixture will transform itself into a paste.

Stage 11

Both kinds of praline should be kept in airtight jars, the paste refrigerated and the powder at room temperature.

Remarks

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.

Keeping

Several weeks in a closed jar.

Source

After Gaston Lenôtre.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,585 Kcal or 10,823 Kj	50 gr	293 gr	135 gr
129 %	19 %	28 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
462 Kcal or 1,934 Kj	9 gr	52 gr	24 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).

Possible allergens in this recipe: Nuts

How much will it cost?

For 500 g : 3.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Hazelnut and orange cake, Jelly-style plum jam, Cranachan, Strawberry mousse with mascarpone, ... All
	Whole almonds: You can check-out other recipes which use it, like for example: Cantucci di Prato, Crusty pistachio, almond and apricot flan, Kugelhof for Nanou, Beetroot and fried chicken salad, Praline rochers, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Minestrone, Quince and apple compote, Quince compote, Lemon tart, Cooking sugar, ... All

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