These praline almonds are coated with a crunchy layer of caramelized sugar for the perfect amount of sweetness and just the right amount of toastiness. It’s a snack that disappears quickly, whether you make it as a snack, use it as a topping for salads or desserts, or wrap it up for friends and neighbors on holidays.
why my recipe
Classic praline almonds are made with an irresistible crunchy caramel coating. It’s made with just a handful of simple ingredients and a few easy steps. Ready in under 30 minutes for a quick snack or homemade holiday gift.
Praline almonds have been a popular street snack in Europe for centuries, and it’s easy to see why. The sugar melts and clings to each almond, creating a shiny golden shell that cracks beautifully with every bite. Simple, nostalgic and always popular. Create a batch to enjoy now and another batch to keep hidden away for gifting. But let’s be honest, it probably won’t last that long.
Ingredient memo
Raw Almonds: For best results, use raw, unsalted almonds. Raw almonds can usually be found in the baking or bulk section of grocery stores. Granulated sugar: Regular white sugar gives praline almonds their classic crunch and glossy finish. Avoid brown sugar in this version, as the molasses can soften the coating too much. Water: A small amount of water will evenly dissolve the sugar and coat the almonds without clumping. Butter: Add a little butter at the end and stir to prevent sticking. Salt: A little salt cuts down on the sweetness and brings out the caramel flavor. Vanilla extract: Add at the end to avoid burning.
Chef’s Quick Tips
Praline almonds are easy to make, but timing is key. The sugar will quickly melt and caramelize, so stay close to the stove and keep stirring.
Don’t panic if the sugar crystallizes and becomes granular. Keep stirring and it will melt again and turn into a beautiful shiny coating. Once it looks completely caramelized, immediately transfer to a cookie sheet to cool.
Flavor variations
Once you’ve mastered the classic version, you can enjoy the flavors. Add a pinch of cinnamon or cardamom, or stir in a drop of almond extract for an extra nutty flavor.
If you prefer a little spiciness, try adding a pinch of cayenne pepper or smoked paprika. These little twists give praline almonds a unique touch that makes them feel special every time.
How to use praline almonds
Praline almonds are delicious on their own, but they also make a great topping for all kinds of recipes. You can sprinkle it on salads to add a sweet crunch, use it to garnish desserts like ice cream or cheesecake, or crush it and mix it into yogurt or oatmeal. Pack them in jars or treat bags with ribbons for easy and thoughtful gifts.
Frequently asked questions and troubleshooting
That’s completely normal during cooking. Keep stirring over medium heat to remelt the sugar and create a smooth caramel coating. Resist the urge to add more liquid.
If the heat is too high or the almonds are not stirred enough, charring will occur. Keep the heat at medium or below and stir constantly as the sugar begins to dissolve. Remove from heat as soon as it turns deep golden brown.
Immediately spread onto a baking sheet lined with parchment paper. If it hardens a little as it cools, gently break it up once the coating has set.
Maybe I didn’t cook it long enough for the sugar to fully caramelize. If it’s still sticky or soft after it cools, you can put it in a 250°F oven for 10 minutes to crisp it up.
It’s possible, but it can get dark quickly. If using roasted almonds, reduce the heat slightly and keep an eye on them to make sure they don’t burn.
No, it is best stored in an airtight container at room temperature. Store in a cool, dry place as moisture can cause stickiness.
storage and freezing
Storage: Once completely cool, store in an airtight container at room temperature. Stays fresh and crispy for up to 2 weeks. The sugar coating will become sticky due to moisture, so please store it away from moisture and direct sunlight.
To freeze: Spread in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or resealable bag and squeeze out as much air as possible. Stored for up to 3 months. When ready to serve, thaw at room temperature without wrapping to avoid condensation and soften the coating.
To re-crunch: If your praline almonds lose some of their crunch over time, spread them out on a baking sheet and heat them in a 250°F oven for 5 to 10 minutes. If you let it cool before eating, it will retain its crunchy texture.
