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.
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3 Tbsplight corn syrup
1 Tbsplemon juice
1 Tbspunsalted butter
3/4 clightly toasted blanched almonds
How to Make Almond Praline (praline De Amendoa)
- 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.