Thanksgiving is just around the corner, and I’ve already decided on one of my desserts. And no, it’s not Almond Praline – this Almond Praline is just one component of one of the fanciest, showstoppers of a dessert I’ve made for a while. It makes sense to go all out for a Holiday, especially when the dessert can be broken down into do-ahead components and assembled last-minute.
Roasted Pears with Lemon Cream
The dessert? Oh, you’d like to know what it is? Get this: Roasted Pears with Lemon Cream and Maple Caramel Syrup. It’s a take-off on a dessert in Midwest Living, fabulously frugalized. You’ll be seeing another of the components showing up in a post, for Lemon Curd, before the “grand finale,” and all stand as legit recipes on their own.
Midwest Living describes it like this: “This grand finale of a dessert … is all about contrasts–warm and cool, creamy and crunchy, sweet and tart. And best of all, all three components can be made ahead of time.” And they described the pears as “burnished,” which they were!
Almond Praline small batch
But back to this Almond Praline: It takes just a few minutes to make and would be fantastic for all kinds of things. Snacking comes to mind as does sprinkling it over any number of desserts, including ice-cream. The flavors could be changed up with any number of nuts; Midwest Living used Pine Nuts, for instance.
This recipe for almond praline doesn’t make a large amount, so you’ll want to go larger if you’re thinking about making it on its own, maybo some for gift giving. Luckily, recipes like this easily double. It made a rough amoeba like shape about eight inches across.
Almond Praline
Almond Praline
A small batch recipe for almond praline.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: about 8" x 8" square 1x
- Category: Dessert Candy
- Cuisine: American
Ingredients
- 1/3 cup slivered or sliced almonds
- 1/2 cup sugar
Instructions
Line a baking sheet with parchment (not wax) paper and very lightly oil about a 10″ square of it; if using a spray, just a quick spritz. A butter rubbed over the parchment will work; set aside.
In a small, dry, medium-heavy skillet, toast nuts over medium-low heat, shaking frequently, until golden and aromatic, about 3 to 5 minutes. The nuts will be sufficiently done very shortly after the aroma becomes noticeable. Keep stirring or shaking the pan and immediately transfer to a dish; set aside.
In the same skillet, cook sugar over medium-high heat until sugar begins to melt. Sugar may be very gently stirred until it begins to melt, but once melting, do no stir. Once sugar begins to melt, reduce heat to low and cook for 5 to 7 minutes or until fully melted and golden brown.
To prevent crystallization issues, if there are granules of sugar on the sides of the pan after the sugar has melted, use a wet pastry brush to wash those granules down into the pan. Simple dip the pastry brush in water and press it against the pan directly above the granules and allow the water to drip down.
Gently stir in pine nuts. Pour onto prepared baking sheet. Very quickly spread to a depth of about a 1/4″. Keep your counter-top and work space in mind. If you’d like to insulate your counter from the heat or move the praline out of the way, place the wax paper onto a cookie sheet or pan before pouring. Cool completely. Break or chop into small pieces. Store in an airtight container for up to 2 days.
Notes:
- Always be very careful when working with hot sugar. A splatter may cause severe burns.
- Don’t worry if your praline is a bit dark – the caramelly, almost burnt taste is a wonderful foil for all the sweetness to come.
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I’m posting Almond Praline at Fiesta Friday no. 94! Co-hosted by Judi @ cookingwithauntjuju and Stef @ The Kiwi Fruit!
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