• 1 1/2 cups (7 1/2oz/213g) slivered almonds
  • 2 cups (16oz/450g) sugar
  • 1 tablespoon (1/2oz/14g) butter
  • 1/2 cup (4floz/115ml) water


    step 1

    Preheat oven to 350°F (180°C). Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.

    step 2

    Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.

    step 3

    In a medium sauce pan, combine the sugar and water over medium-low heat. Allow the sugar to dissolve and once it does you can then bring the mix to a simmer. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming.

    step 4

    Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.

    step 5

    Straight away turn off the heat and add in the butter and almonds, coating them in caramel.

    step 6

    Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.

    step 7

    Once hardened break into pieces and store the praline in an airtight container at room temperature for up to 1 week.