Almond Praline (praline De Amendoa)
Vicki Butts (lazyme)
Note: Do not attempt to make this praline in rainy or humid weather because it will not harden properly.
From The Food of Portugal by Jean Anderson.
Featured Pinch Tips Video
- 1 c
- 1/4 c
- 3 Tbsp
- light corn syrup
- 1 Tbsp
- lemon juice
- 1 Tbsp
- unsalted butter
- 3/4 c
- lightly toasted blanched almonds
1Place the sugar, water, corn syrup, and lemon juice in a small heavy saucepan; insert a candy thermometer, set over moderate heat, and heat slowly, without stirring, until the thermometer registers 310F. This will take some time -- 30 to 40 minutes -- and the syrup at this point will be deep-amber in color.
2Remove the syrup from the heat, drop in the butter, and remove the candy thermometer.
3Quickly stir in the almonds, then pour all onto a well-buttered heavy baking sheet or marble slab.
4Cool to room temperature, break into chunks; then, with a very sharp knife, chop as coarse or fine as you like.