Almond Praline (praline De Amendoa) Recipe

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Almond Praline (praline De Amendoa)

Vicki Butts (lazyme)


Portuguese chefs go all-out when it comes to decorating their cakes, puddings, and pastries. A favorite topping is chopped almond brittle or praline. It's easy to make and, if stored in a tightly covered container in the freezer, will keep well for several weeks.

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.

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1 1/2 cups


15 Min


40 Min


Stove Top


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

Directions Step-By-Step

Place 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.
Remove the syrup from the heat, drop in the butter, and remove the candy thermometer.
Quickly stir in the almonds, then pour all onto a well-buttered heavy baking sheet or marble slab.
Cool to room temperature, break into chunks; then, with a very sharp knife, chop as coarse or fine as you like.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Portugese