Holiday praline or candied almonds are those delicious almonds we find at festival stalls.
As a child, I was so fond of them that at these events, I never neglected to ask my parents to buy them for me as soon as I saw them displayed. A memory for me especially linked to Carnival.
Making them at home is really very easy and you can enjoy them comfortably even outside the festive periods.
A sweet sugar shell covers the crunchy almond, making it a real delight. In a few steps, an excellent result that matches and perhaps even surpasses that of ready-made praline almonds!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 235.42 (Kcal)
- Carbohydrates 29.67 (g) of which sugars 25.38 (g)
- Proteins 5.27 (g)
- Fat 12.44 (g) of which saturated 0.95 (g)of which unsaturated 10.93 (g)
- Fibers 3.11 (g)
- Sodium 0.68 (mg)
Indicative values for a portion of 49 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
- 5.3 oz almonds
- 1 cup sugar
- 2 tbsp water
Tools
- Pan non-stick
Preparation
To prepare the praline or candied almonds, first prepare the surface on which you will cool them once ready.
I used a lightly oiled non-stick baking tray, but you can also opt for a tray covered with parchment paper.
Once done, pour all ingredients into a non-stick pan and stir over moderate heat.
Once it reaches a boil, the water will gradually evaporate, and the sugar will begin to stick to the almonds, giving a sandy appearance.
Then lower the heat and continue stirring until the sugar coating the individual almonds melts, giving them their typical brown color.
At this point, remove them from the heat and transfer the almonds to the previously prepared surface.
Do not continue cooking beyond the initial stage of this process, otherwise, the sugar will dissolve further and permanently glue the almonds together.
Let them cool, spread out well apart from each other.
The holiday praline or candied almonds are now ready.
Storage
Closed in an airtight container at room temperature for about a week.
Closed in an airtight container at room temperature for about a week.
Here is a selection of products definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
