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Tuesday, November 14, 2017

Almond Pralines

I grew up eating pecan pralines. We would have them occasionally throughout the year, but they were a must during the holidays. This recipe is for almond pralines, but you can certainly swap in any other nut that you would like...pecans, hazelnuts, cashews, on and on. These are delicious with coffee. They make excellent holiday gifts. Also, you can crumble them up and sprinkle them between layers of cake if you are feeling particularly devious. Who would do such a thing? Me.

You need to know...
*If you aren't sure when to start scooping them out, scoop out a little bit as a test. If it is too runny, stir for 30 seconds more then test again.
*You will feel like you are stirring for a while, keep at it. A clue for their doneness is the sound. When you can hear the sugar crystals scraping on the side of your pot, it's time to start scooping!
*Sugar bloom...the white areas that look like frost. I have read that the higher the humidity is the more bloom you will get. I made these on a rainy day. So, that seems true. It doesn't bother me, but if you don't like it, plan your candy making for a dry day.

ALMOND PRALINES

Ingredients
200g (1 c + 2 tbsp) light brown sugar
120g (1/2 c + 2 tbsp) granulated sugar
1/2c water
1/2c heavy whipping cream
1/4 tsp salt
180g almonds, halved and lightly toasted

Directions
Prepare a baking sheet with a silat or parchment paper. Set aside.

Combine both sugars, water, and heavy cream in a heavy-bottomed sauce pan over a medium-high heat.

Cook, stirring occasionally, until it reaches 234° F/112° C on a candy thermometer.

Remove from heat and add in salt and almonds.

Stir with a wooden spoon until the mixture is slightly thickened enough to hold together when dolloped on a pan. You should start to hear the sound of sugar crystals scratching the sides of the pan.

Spoon individual almonds or cookie sized candies on to the prepared baking sheet. Cool completely. 


Alternatively, pour the mixture on to the prepared baking sheet, let cool, and break apart.

2 comments:

  1. I have all of this in my kitchen and I'm SO excited to try these when I get home from work! I worked at Riverstreet Sweets years ago and miss pralines a ton!

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    Replies
    1. Yay! I’m excited that you are excited! What a delicious job to have done! I haven’t had their pralines, but my husband has and he says they are delicious! :)

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