Use this recipe to top our Apple Praline Tart.

Martha Stewart Living, November 2001


Recipe Summary

Makes one 10-by-15-inch sheet


Ingredient Checklist


Instructions Checklist
  • 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)

4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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: Unrated
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.