Almond Praline (praline De Amendoa)

Almond Praline (praline De Amendoa) Recipe

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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.


☆☆☆☆☆ 0 votes

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

How to Make Almond Praline (praline De Amendoa)


  1. 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.
  2. Remove the syrup from the heat, drop in the butter, and remove the candy thermometer.
  3. Quickly stir in the almonds, then pour all onto a well-buttered heavy baking sheet or marble slab.
  4. Cool to room temperature, break into chunks; then, with a very sharp knife, chop as coarse or fine as you like.

Printable Recipe Card

About Almond Praline (praline De Amendoa)

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

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