Name: Caramel ALMOND and PENANUT Praline
Prep time: 5 min
Cook time: 15 min
Cuisine: Italian
Ingredients: almond (or peanut 5 oz about 150 g); sugar (4 oz about 120 g); water (1 oz about 35 ml)

Caramel ALMOND and PENANUT Praline

I’m honest one thing I just can’t resist is caramel almond and peanuts praline!

Since I was a child I loved them and I did some crazy scenes until my parents gave in and bought them for me, together with pancakes obviously, at the stalls of festivals or amusement parks.

I still remember those plastic bags, slightly sticky with those little treats inside, I ate one after the other until I saw the bottom of the bag.

They weren’t in the shops and waiting for the right opportunity was almost a chore!

Actually, once I became an adult, I realized that they are very easy to make at home and you only need three ingredients: almonds or peanuts, sugar and water.

The right occasion to prepare them is the Christmas holidays: perfect as a snack, as a delicious gift for your friends or to be included in the Befana stocking.

You will see that in just a few steps you will get delicious caramel almond and peanut praline that will delight young and old, and everyone will compete for the bags to be able to munch on them … luckily the Christmas holidays only come once a year !!!

DifficultyVery easy
CostVery cheap
Preparation time5 Minutes
Cooking time15 Minutes
Serving a bag
CuisineItalian

Ingredients

almond (or peanut 5 oz about 150 g)

sugar (4 oz about 120 g)

water (1 oz about 35 ml)

Tools

1 Pan

Steps

STEP 1

Put the almonds (or peanuts) in a steel pan and add sugar and water at room temperature.
Cook over medium-low heat, stirring constantly.
You will see that initially the liquid composed of water and dissolved sugar will begin to boil and then crystallize forming a patina around the almonds.

STEP 2

At this point, lower the heat slightly while continuing to stir until the sugar begins to caramelize and take on an amber color.
In the meantime, line a pan or the baking tray directly with parchment paper.
Transfer the almonds to cool on the pan, spacing them as much as possible.