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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.

269 K 4.4/5 (20 reviews)

55 min.

Easy

3.45 €

1 kg 500 g

3 Ingredients

Last modified on: August 3^rd 2012

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For 1 kg 500 g, you will need:

1 750 ml whole almonds
2 750 ml caster sugar
3 12 tablespoons water

Change these quantities to make:

250 g 500 g 1 kg 1 kg 500 g

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Times for this recipe

Preparation: 25 min.

Resting: 10 min.

Cooking: 20 min.

All in all: 55 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 10 min.

Preheat oven to 150°C (300°F).

Spread out 750 ml 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 750 ml caster sugar and 12 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	150 RDI=60 %	880 RDI=80 %	410 RDI=60 %	7,760 RDI=390 %	32,470 RDI: 390 %
Per 100 g	8 RDI=3 %	50 RDI=5 %	20 RDI=4 %	460 RDI=20 %	1,930 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts

How much will it cost?

For 1 kg 500 g : 10.35 €

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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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