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Praline Recipe

When finished, this can be used to make Praline and Tia Maria Parfait (q.v.), or used for confectionery, in cakes or to make praline butter.
It will keep, ground to powder, for a few days - but not in the fridge, or it will become soft.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


- 150g/6oz shelled almonds - the ones with natural brown skins are best, but white blanched are satisfactory

- 150g/6oz Caster Sugar

Equipment: A food processor (or plenty of elbow grease). A heavy-based deep saucepan.


- Put the nuts and sugar in the heavy-based pan, over a low heat, and cook until the sugar gently melts. Resist stirring until the sugar starts to caramelise; once this begins be careful of any splitting sugar - or you'll be burnt nastily.

- When the sugar has completely melted, mix the mixture well to coat the nuts.

- Pour the contents of the pan onto an oiled tray (a little sunflower or vegetable, but not strong olive), and allow this to cool and set at room temperature.

- When cold and toffee-like, break into manageable pieces and food process until the mixture resembles sawdust. THIS WILL MAKE AN ALARMING NOISE. If you don't have food processor, put your roughly broken pieces into a strong plastic bag and attack them with a rolling pin - a combination of hammering and rolling will produce the same result.

Store at room temperature until needed.

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