Making Praline

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By Anne Willan

Published 1989

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Praline is usually made by caramelizing sugar with whole almonds directly over the heat. The nuts should be thoroughly toasted to develop their flavor. Use equal weights of nuts and sugar; the quantity depends on the amount of praline required.

  1. Combine whole unblanched almonds or hazelnuts and sugar in a copper sugar pan or heavy saucepan. Heat gently until the s