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Almond praline

200 grams


40 grams


200 grams


Mix the sugar with the water and caramelize it on a medium heat till it’s a golden brown caramel. Once golden add the almonds and caramelize them for a couple of minutes till they are golden brown as well. Keep on mixing to prevent them from burning. Then pour it on a silicon sheet and spread it. Now let it cool down out of the fridge. After that break it into smaller pieces and transfer it into a blender. Now blend it till it’s almost smooth. I still want it to have a little crunch, so it will only take a minute or 5. If it’s not 100% smooth it will also be a lot thicker.


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