Every time I make this praline, I’m amazed that something so simple can transform a dessert. It’s the kind of kitchen magic that feels special, but really, it’s just sugar and nuts and a little bit of focus.
I first started making it years ago to jazz up a basic bowl of vanilla ice cream, and now I keep a jar in my fridge at all times. School breaks, like the one we have right now, are my perfect excuse to whip up a batch.
The kids love sprinkling it on everything, and I love that it takes less than twenty minutes from start to finish. This isn’t the soft, creamy chocolate praline you might find in a fancy box, though those are wonderful too.
This is the crunchy, nutty, caramelized kind that you crush into a glorious coarse powder. It’s a secret weapon for texture and flavor, and once you make it, you’ll find reasons to put it on absolutely everything.
What You’ll Need to Get Started
Before we begin, let’s talk about the pan. A heavy-bottomed saucepan is your best friend here. It distributes heat evenly, which is crucial when you’re melting sugar. A thin pan might cause hot spots and burning.
You’ll also want to have your tools ready: a buttered plate or a sheet of parchment paper, and your nuts already chopped. Once the sugar starts cooking, things move quickly, so having everything within arm’s reach is a game-changer.
Ingredients Needed for the Recipe
- Refined Sugar (½ cup): This is the base of our caramel. White granulated sugar melts and caramelizes cleanly, giving us that classic golden color and deep flavor.
- Almonds (¼ cup): I love almonds for their subtle sweetness, but this is where you can get creative. Cashews, pecans, or hazelnuts would all be fantastic. Just chop them roughly so they mix in well.
- Butter (1 tablespoon): This is the magic touch that stops the cooking process and adds a rich, velvety finish to the caramel. It also helps prevent the sugar from crystallizing.
How to make Praline recipe?
The process is straightforward, but it asks for your full attention for about five minutes. Don’t walk away from the melting sugar. Put your phone down, and just watch the transformation happen. It’s actually pretty satisfying.
Step 1 – Melt the Sugar
Pour the sugar into your heavy-bottomed pan. Place it over a medium flame. You’ll see the sugar begin to clump and then slowly melt at the edges. This is normal. Resist the urge to stir it with a spoon.
Stirring can cause the sugar to crystallize into a grainy mess. Instead, gently swirl the pan occasionally to help the sugar melt evenly. You can use a spoon to just push any stubborn crystals at the edge into the center.
Step 2 – Watch for Caramelization
As the sugar fully melts, it will become a clear liquid that then turns to a beautiful golden amber. This happens faster than you think. Reduce the flame to its lowest setting at this point.
Have your tablespoon of butter ready. The moment you see the melted sugar just begin to smoke, take the pan off the heat entirely. I usually move it to a cold burner or a cork trivet. Don’t let it smoke for long.
Step 3 – Add Butter and Nuts
Immediately add the butter to the hot caramel. It will bubble and froth up dramatically – that’s the butter stopping the cook. Stir it in quickly until it’s fully incorporated and the bubbling subsides.
Now, add your chopped nuts straight into the caramel. Stir them until they’re completely coated. The mixture will thicken noticeably as you do this.
Step 4 – Cool and Set
Quickly pour the hot nut mixture onto your prepared buttered plate or parchment paper. Spread it out as best you can with the back of your spoon – it will set fast.
Now, walk away. Let it cool completely at room temperature. You’ll know it’s ready when it’s hard to the touch and makes a satisfying *snap* when you break a piece.
Step 5 – Crush into Praline
Once cool, break the large brittle sheet into smaller pieces with your hands. For a coarse praline powder, you have a couple of options. You can place the pieces in a zip-top bag and crush them with a rolling pin.
Or, you can pulse them briefly in a blender or food processor. If using a blender, use a large jar and just pulse. Blending too long will give you a fine powder, and we want some texture.
Serving Your Homemade Praline
This is the fun part. That jar of golden crumble is pure dessert gold. I sprinkle it generously over a simple bowl of vanilla ice cream, and suddenly it’s a gourmet treat.
It adds a fantastic crunch to morning waffles or pancakes, and a spoonful over a slice of chocolate cake is unbelievable. It even elevates a simple fruit salad or a dish of plain yogurt.
Think of it as your personal finishing touch. It keeps for weeks in an airtight jar in the fridge, so you can add a little magic whenever the mood strikes.
Tips for Perfect Results
- Always use a dry pan to start. Any moisture can cause the sugar to seize up early.
- The color change from gold to burnt is swift. It’s better to take it off the heat a second early than a second late for a sweeter, not bitter, taste.
- If you see sugar crystals forming on the side of the pan during melting, use a wet pastry brush to wash them down. This prevents graininess.
- Be very careful when adding the butter and nuts. The caramel is extremely hot and will bubble violently for a moment.
- For easier crushing, let the brittle sit at room temperature for an hour. If it’s a humid day, it might stay a bit sticky.
Storing Your Creation
Transfer your finished praline, whether in bigger brittle pieces or crushed, to a clean, dry glass jar. A mason jar works perfectly. Seal the lid tightly.
I store mine in the refrigerator. The cool, dry environment keeps it perfectly crunchy for a couple of months, not that it ever lasts that long in my house.
If you live in a very humid climate, the fridge is essential. You can also freeze it for longer storage, but let it come to room temperature in the sealed jar before opening to avoid condensation.
Praline Recipe
Description
Praline is a classic confectionery made with sugar, nuts, and butter—perfect for topping ice cream, cakes, waffles, and pancakes. This easy homemade version delivers a satisfying crunch and rich nutty flavor in under 20 minutes. Store it in a jar for up to two months and elevate your desserts effortlessly!
ingredients
Instructions
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Roughly chop the nuts of your choice. Set them aside. Grease a plate with butter or line a baking sheet with parchment paper.
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Add sugar to a heavy-bottomed pan.
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Begin to melt on a medium flame. Do not stir—instead, gently swirl the pan as needed for even melting.
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When the sugar begins to melt completely and just starts to smoke, immediately remove the pan from heat.
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Quickly add the butter and mix well. The mixture will bubble vigorously.
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Add the chopped nuts and stir to combine thoroughly.
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Pour the mixture onto the prepared plate or parchment paper. Spread evenly if needed.
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Let cool completely at room temperature until hardened into a brittle (about 1 hour).
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Break the brittle into small pieces. Place in a ziplock bag or cloth and crush with a rolling pin—or pulse in a blender to desired coarseness.
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Store in an airtight glass jar in the fridge for up to 2 months. Use as a topping for desserts.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 189kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 3.2g16%
- Cholesterol 10mg4%
- Sodium 45mg2%
- Potassium 120mg4%
- Total Carbohydrate 25g9%
- Dietary Fiber 1.5g6%
- Sugars 23g
- Protein 2g4%
- Calcium 30 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Tip: Avoid stirring melted sugar—it can cause crystallization. Swirl the pan instead.
- Nut options: Almonds, pecans, cashews, or hazelnuts all work beautifully.
- Storage: Keep in an airtight container away from moisture to maintain crispness.
