How to Make Almond Pralines

5 ingredients and 30 minutes are all you need to make this sweet treat. Most of that time is spent tapping your foot waiting on it to cool so you can break off a chunk and plunk it into your mouth. Or maybe that’s just me?  The past two weeks have been insanely busy so I decided it was time to for a sweet treat. I didn’t want a cake (gasp) or anything creamy (someone check my temperature) I wanted something different. These pralines were just that.

A few things to know: I think it goes without saying but I’m going to anyway… DO NOT touch the caramel or pan while you’re making this. My trick to a clean release is to use a silpat or other silicone mat. That way they break off easily once cooled and you’re not left with a hot mess of a baking sheet (trust me I’ve almost thrown away a baking sheet or two). You’ll also want to put your pan and spoon into water as quickly as possible after you’ve poured the mixture (again read hot mess and your pans will thank you).

I like texture so I left my almonds roughly chopped, if you don’t like as much texture chop them finer. They’ll still be delicious either way. I think next time I’ll even throw in some chopped rosemary for a tasty twist.

This only makes a small batch, which is fine by me because I could eat it all myself. If you’re cooking for a crowd go ahead and double the recipe. Otherwise you might have to give up your portion (and who wants to do that!)


Almond Pralines


  • 3/4 cup sugar
  • 2 teaspoons water
  • 1/4 cup almonds - roughly chopped
  • 1 tablespoon butter
  • 1 teaspoon lemon juice


  1. Lined a small rimmed baking sheet with a silpat mat.
  2. Into a large sauce pan add: sugar and water. Stir to combine. Cook until boiling over medium heat. Continue cooking, without stirring until color turns golden. Add almonds, butter, and lemon juice. Carefully stir to combine.
  3. Quickly and carefully pour the mixture onto silpat. Do NOT touch the mixture or pan. If mixture isn't even, tilt baking sheet so that it spreads evenly over sheet. Allow to cool.
  4. When cool gently twist pan to break praline into pieces.



  1. 1

    Yummy yum yum! I can almost forgive you for not liking cake with this. Almost. 😉

  2. 2

    So easy! Yum!

  3. 3
    Lisa Bailey /

    Small batch is good because I’m like you…I’d eat them all.

  4. 4

    Mmmm these sound lovely!

  5. 5

    Oh, you’ve got me thinking about my mom’s pralines — Jane’s Pralines. I tried to make them once. It was a disaster. Maybe I’ll give your recipe a try. A touch of rosemary sounds interesting.

  6. 6

    almond pralines sound so incredible…the moment i have 30 minutes i know what i’m making!

  7. 7
    Sara J /

    These sound great, but is 2 teaspoons of water correct? That doesn’t seem like enough liquid for the sugar. Thanks!

  8. 8

    i love all things praline and know I would love almond!

  9. 9

    Paula, these look great!

  10. 10

    You had me at praline 🙂

  11. 11

    Your photos are absolutely amazing… praline art!

  12. 12

    This will definitely be an Easter basket treat. Gave up all sweets for Lent. I too have a question about the amount of water.

  13. 13

    Seriously – that is it for the recipe? How the terrible thing is that I want to make and eat this daily!! Using Silpat is a great idea. It makes the cleaning even easier.

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