Reviews (2)
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4 Ratings
5 star values:
1
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 4 stars
08/01/2013
I graded this a 4 star, only because if you add at least a Tablespoon of Karo syrup then you will never have to worry about crystalization, honey will do the same if you have it on hand
Martha Stewart Member
Rating: Unrated
02/25/2012
I am halfway through making this recipe, and so far it really stinks. Where are the 1/2 cup figs called for in the shell ingredients supposed to go? I am really frustrated and regret trying to make this recipe.
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Almond Praline
Recipe Summary
Yield: Makes one 10-by-15-inch sheet
Ingredients
Ingredient Checklist
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)
Gallery
Almond Praline
Recipe Summary
Yield: Makes one 10-by-15-inch sheet
Gallery
Almond Praline
Almond Praline
Almond Praline
Recipe Summary
Yield: Makes one 10-by-15-inch sheet
Recipe Summary
Yield: Makes one 10-by-15-inch sheet
Yield: Makes one 10-by-15-inch sheet
Makes one 10-by-15-inch sheet
Ingredients
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
Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn’t cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.
Reviews (2)
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 4 stars
08/01/2013
I graded this a 4 star, only because if you add at least a Tablespoon of Karo syrup then you will never have to worry about crystalization, honey will do the same if you have it on hand
Martha Stewart Member
Rating: Unrated
02/25/2012
I am halfway through making this recipe, and so far it really stinks. Where are the 1/2 cup figs called for in the shell ingredients supposed to go? I am really frustrated and regret trying to make this recipe.
Reviews (2)
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
1
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
1
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 3
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 4 stars
08/01/2013
I graded this a 4 star, only because if you add at least a Tablespoon of Karo syrup then you will never have to worry about crystalization, honey will do the same if you have it on hand
Martha Stewart Member
Rating: Unrated
02/25/2012
I am halfway through making this recipe, and so far it really stinks. Where are the 1/2 cup figs called for in the shell ingredients supposed to go? I am really frustrated and regret trying to make this recipe.
Martha Stewart Member
Rating: 4 stars
08/01/2013
I graded this a 4 star, only because if you add at least a Tablespoon of Karo syrup then you will never have to worry about crystalization, honey will do the same if you have it on hand
Rating: 4 stars
Rating: Unrated
02/25/2012
I am halfway through making this recipe, and so far it really stinks. Where are the 1/2 cup figs called for in the shell ingredients supposed to go? I am really frustrated and regret trying to make this recipe.
Rating: Unrated
All Reviews for Almond Praline
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond Praline
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
