Almond Praline

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 make sense to go all out for a Holiday, especially when the dessert can be broken down into do ahead components and assembled last-minute.

Almond Praline
Almond Praline

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 a another of the components showing up in a post, a 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!

Roasted Pears with Lemon Cream and Maple Caramel
Roasted Pears with Lemon Cream and Maple Caramel Syrup

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, perhaps for gift giving. Luckily recipes like this easily double. It made a rough amoeba like shape about eight inches across.

Almond Praline
Almond Praline

Almond Praline

  • Servings: varies
  • Time: 10 minues active
  • Difficulty: easy
  • Print

Put your recipe ingredients here:

  • 1/3 cup slivered or sliced almonds
  • 1/2 cup sugar

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.

From the kitchen of http://www.frugalhausfrau.com, adapted from Midwest Living

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

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Tonight, I’ll be linking up to Throwback Thursday No 15,  Thanksgiving Edition, of which I am now (Yay!) a cohost! Stop over and see all the great recipes and party ideas (Push the little blue rectangle) and check out the other co-hosts, too: Quinn of Dad Whats for Dinner & Alli of Tornadough who started it all and Meaghan from 4 Sons are Us. See ya
there!

I’m also dropping by to Angie’s Fiesta Friday no. 94! I’ve already seen some of the great recipes featured there this week! Wow! Thank you, Angie, for putting on this extravaganza! Also thanks to the co-hosts, Judi @ cookingwithauntjuju and Stef @ The Kiwi Fruit!

I’ll bring this by to Freedom Fridays, too, hosted by Love Bakes Good Cake (that’s so true, isn’t it?) She’s teamed up with My Turn for us and With a Blast to bring you the best “no rules” party around!

I’ll also be linking to Saucy Saturdays No 20 – a food and craft link party extraordinaire!!

11 thoughts on “Almond Praline”

  1. That is some great looking praline! And wow the whole dessert really is a showstopper, well done. I am only jealous that I don’t get to enjoy it too, might just have to go and make some! Happy FF.

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