Almond Praline

1. 1

   Preheat the oven to 350F.

2. 2

   Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes.

3. 3

   Set aside to cool.

4. 4

   Butter a 10 x 15-inch rimmed baking sheet.

5. 5

   Spread the toasted almonds in an even layer on the pan.

6. 6

   Place the sugar and water in a medium saucepan; stir to combine.

7. 7

   Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.

8. 8

   Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.

9. 9

   Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer.

10. 10

    If the caramel doesnt cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan.

11. 11

    Cool completely.

12. 12

    Gently twist the pan to release the praline.

13. 13

    Break into pieces.

14. 14

    Store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.