Pralines – aromatic blend of nuts and caramel, is often used in the manufacture of chocolate candy with the addition, as a crunchy layer cakes or added to cream.

But wherever you added pralines – your dessert will become an unforgettable caramel-nutty flavor and aroma.


150 g almonds (or a mixture of hazelnuts and almonds)
100 g of sugar
’25 Water

Yield: 210 g


Almonds Preheat the oven to 120 degrees or in the microwave. Nuts adding to the syrup must be hot to the syrup has cooled abruptly.

In a small saucepan with a thick bottom, pour water and add sugar. Put the pan on low heat and, stirring, bring to a boil. Further, not interfering, cook the syrup to a temperature of 116 * C or prior to the trial on the “soft ball”.

The trial on the “soft ball”: a spoon scoop a little syrup and immerse in cold water. Remove the syrup from the spoon with your fingers and try to slap the ball. If the ball is soft and easy to crumple – done!

Do not remove the pan from the heat, add the hot nuts in syrup and interfere.

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The sugar crystallizes and fully envelop the nuts.

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Continue cooking and stirring until until the sugar has melted and will not get rich dark brown color.

We spread the nuts in caramel on a pre-greased parchment paper, giving to cool completely.


We grind nuts in caramel until a paste:

First get a big baby, then minimizes to the mass of the ball, and then miraculously transformed into a paste.

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We shift into a glass container with a tight-fitting lid.

Praline is stored for a long time even at room temperature.

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