Finlander Praline

I don’t know how these classic candies came to be named Finlander. The only thing I can think of is that all Scandinavians love almonds, and the people of Finland are no exception. As in any recipe where the cooking time determines the texture of the finished product, you may need to experiment a bit to get the consistency just right. Cooking the sugar too long, even to a light caramel stage, will make the pralines too firm and chewy, yet if you play it safe and don’t cook the mixture long