New This Month

Almond Praline


Use this recipe to top our Apple Praline Tart.

  • Yield: Makes one 10-by-15-inch sheet

Source: Martha Stewart Living, November 2001


  • 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)


  1. 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.

  2. 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.

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