Almond praline

Preparation info
  • Yield: Approximately

    18 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient


  • In a heavy saucepan, bring sugar, corn syrup, and water to a boil.
  • Cook, without stirring, to 230°F.
  • Quickly stir in almonds and pour mixture onto a heated Silpat-lined sheet pan.
  • Heating the pan before pouring the mixture onto it allows the nut mixture to spread more evenly and thinly for a more even bake.