The ‘Mbrelline’ Almonds or pralines derive from the name ‘armelline’ and are almonds with sugar often found on the stalls at village fairs and traditionally made at Christmas, especially here in San Severo; but I know they are also made in Abruzzo and certainly in many other parts of Italy.
My mother always made them together with the ‘atterrate’ ones and they were always snatched up; in fact, she regularly had to hide them because otherwise, they wouldn’t make it to Christmas!
Very easy recipe with only 2 ingredients: almonds and sugar. Then there are those who add a teaspoon of coffee for more color or a pinch of cocoa powder.
In practice, you put a pot or a pan on the stove, pour in sugar, toasted almonds, water, and one or two tablespoons of water and caramelize them on the stove, stirring continuously and being careful not to burn the sugar.
The aroma that is released during cooking is wonderful, and the temptation to taste them is always very strong because they are really so good.
The time to make them is really minimal, although it clearly depends on the quantity and they keep for a long time, closed in glass jars. And they are always a much-appreciated gift for those who receive them.
Ready to turn on the stove? Prepare lots of ‘mbrelline’ almonds and delight yourself with this simple traditional recipe.
READ THE TIPS AND FAQs AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Local
- Seasonality: New Year's Eve, Christmas
- Energy 15.17 (Kcal)
- Carbohydrates 1.97 (g) of which sugars 1.70 (g)
- Proteins 0.33 (g)
- Fat 0.78 (g) of which saturated 0.06 (g)of which unsaturated 0.69 (g)
- Fibers 0.20 (g)
- Sodium 0.03 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.82 oz almonds (with skin)
- 1.25 cups sugar
- 2 tbsp water
Steps
Toast the almonds in the oven at 356°F for about 7/8 minutes.
First, pour the sugar into the pan.
Add the pre-toasted and warmed almonds.
Add 2 tablespoons of water and turn on the stove.
Stir continuously with a wooden spoon. Initially, the sugar will become grainy, sticking to the almonds, but keep stirring.
At a certain point, the sugar begins to melt again, so stir to caramelize the almonds. Not all the sugar will be able to melt again and you should not insist, because the caramel could become bitter. Turn off the stove and pour the ‘mbrelline’ almonds onto a sheet of parchment paper, trying to separate with two spoons (not with your hands because they are very hot) those that are stuck together.
FAQ (Frequently Asked Questions)
How do I know when they are ready?
Usually the aroma, but also the color and especially the sound similar to popcorn when popping, that the almonds make.
