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Marcona Almond and Fleur de Sel Pralines

  • yield: Makes 1 pound




  • Vegetable oil
  • 1 cup granulated sugar
  • 1/4 cup water
  • 4 ounces Marcona almonds (3/4 cup) or regular blanched almonds
  • 1 1/2 teaspoons fleur de sel

Cook's Note

Pralines can be stored in an airtight container at room temperature for up to 2 weeks.


  1. Step 1

    Lightly coat a nonstick baking mat or a piece of parchment with oil, and place on a heatproof surface. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns pale amber, about 8 minutes.

  2. Step 2

    Remove from heat, and stir in almonds. Pour mixture onto center of prepared surface, and sprinkle with fleur de sel. Let stand just until the edges are cool enough to handle. Working quickly and using gloved hands lightly coated with oil, pull pieces of caramel and almonds away from the center until caramel starts to harden and you are able to pull long, thin pieces before they break away. Transfer to a parchment-lined baking sheet to cool completely. Repeat. (If praline begins to harden, place on a baking sheet in a 375-degree oven until pliable; you can do this only once before the sugar begins to crystallize.)

Martha Stewart Living, December 2007



Reviews (3)

  • grizelmora 14 Dec, 2008

    Well, I will use only marine salt!!!! It will not be very sophisticated but I suppose it will works!!!

  • BreanneShine 11 Dec, 2008

    I cooulden't find this " guide" that thay say to see. So I looked up fleur de sel at and it said that fleur de sel means " flour of salt " it is salt that is hand-harvested is one of most expensive salts in the world and is usually sold in jars as it is slightly damp. Here are a couple of sites that you can buy it from. I hope this helps!

  • SOMERSIZING 29 Oct, 2008

    Ok! You got me. What does fleur de sel (see the Guide) mean. Where is the Guide. HELP!