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.
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Last modified on: August 3rd 2012

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For 500 g, you will need:
  • 1 whole almonds 250 g whole almonds
  • 2 caster sugar 250 g caster sugar
  • 3 water 4 tablespoons water
  • Total weight: 560 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart 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.
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.
Several weeks in a closed jar.
After Gaston Lenôtre.
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).
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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This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Plum and almond panna cotta, Passion fruit jellies, Kugelhof for Nanou, Butter cream, Mint and chocolate cream, ... All
Whole almondsWhole almonds: You can check-out other recipes which use it, like for example: Chinese style chicken, Praline rochers, Beetroot and fried chicken salad, Rice pudding with fruit and nuts, Chocolate mendiants, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Turnip top soup, Stewed plums, Two-olive ciabatta, Sausage and lentils "en cocotte", Couscous, ... All
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