almond praline (praline de amendoa)
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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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yield
1 1/2 cups
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For almond praline (praline de amendoa)
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1 csugar
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1/4 cwater
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3 Tbsplight corn syrup
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1 Tbsplemon juice
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1 Tbspunsalted butter
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3/4 clightly toasted blanched almonds
How To Make almond praline (praline de amendoa)
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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.
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2Remove the syrup from the heat, drop in the butter, and remove the candy thermometer.
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3Quickly stir in the almonds, then pour all onto a well-buttered heavy baking sheet or marble slab.
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4Cool to room temperature, break into chunks; then, with a very sharp knife, chop as coarse or fine as you like.
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