Martha Stewart Almond Praline

Martha Stewart almond praline is a crunchy amber candy made with toasted sliced almonds, sugar and a splash of lemon juice that comes together in 40 minutes. This easy dessert with few ingredients fits holiday gifting, dessert toppings, cookie tray season and any potluck table.

Brush the sides of the pan with a wet pastry brush while the sugar comes to a boil, because that keeps stray crystals from forming. Skip it and the caramel can turn grainy instead of clear and glassy.

Martha toasts the almonds first so they stay crisp and nutty under the hot caramel. She also stirs in a tablespoon of lemon juice right at the end, which keeps the sweetness in check.

Martha Stewart Almond Praline

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

210

kcal

Thin toasted almonds sit locked in a sheet of glassy amber caramel that snaps cleanly when you break it. Once it cools, it shatters into shards you can crunch on their own or scatter over a tart.

Ingredients

• 1 1/2 cup sliced almonds
  

• 1 tablespoon unsalted butter, room temperature
  

• 2 cups sugar
  

• 1/2 cup water
  

• Juice of half a lemon (1 tablespoon)
  

Directions

• Toast the almonds: Preheat the oven to 350°F and spread 1 1/2 cups sliced almonds on a baking sheet. Toast them for about 10 minutes until golden brown and fragrant, then set them aside to cool.
• Prepare the pan: Rub 1 tablespoon room temperature unsalted butter over a 10-by-15-inch rimmed baking sheet. Then spread the cooled almonds in an even layer across the pan.
• Boil the sugar: Stir 2 cups sugar and 1/2 cup water together in a medium saucepan, then set it over medium-high heat. Bring it to a boil while brushing down the sides of the pan with a wet pastry brush so crystals don't form.
• Cook to amber: Once the sugar has dissolved, stop stirring and let it cook until it turns a deep amber. Watch it closely, since caramel goes from great to burnt quickly.
• Add lemon juice: Stir in the juice of half a lemon, about 1 tablespoon, off the heat. Then pour the caramel right away over the almonds in a thin layer.
• Spread the caramel: If the caramel doesn't cover every nut, tilt the pan slightly so it flows over the gaps. You can also nudge the nuts around with a wooden spoon, taking care not to touch the hot caramel or pan.
• Cool and break: Let the praline cool completely, then gently twist the pan to release it. Break it into pieces and store them in an airtight container for up to 1 week.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone pastry brush, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use whole almonds or another nut instead of sliced ones?

Chopped pecans or hazelnuts work in the same amount, and toasting them first gives the best flavor. Whole almonds are harder to coat in a thin layer, so slice or roughly chop them before you start.

How long does almond praline keep?

Keep the pieces in an airtight container at room temperature for up to 1 week. Humidity makes caramel sticky, so don't store it in the fridge and keep the lid shut tight.

Can I make the praline ahead for a party?

Yes, it's a good make-ahead candy because it holds for a week once it's fully cooled. Break it up the day you serve it so the edges stay sharp and crisp.

What if I don't have a pastry brush?

Put a lid on the saucepan for the first minute or two of boiling, since the steam washes crystals off the sides. Then take the lid off and finish cooking the caramel uncovered until it turns amber.

What's the most common mistake with praline?

Stirring the sugar after it starts to boil is the big one, because it can set off crystals and make the caramel grainy. Just swirl the pan gently if you need to even out the color.