Ingredients
1/4 cup (60 ml) water
1/2 cup (100 g) sugar
1 cup (135 g) whole almonds, unblanched and untoasted
1/8 teaspoon coarse salt, preferably fleur de sel
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Professional molds for tempered chocolate bonbons
Rectangular molds for French almond-butter financiers
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Professional molds for tempered chocolate bonbons
Rectangular molds for French almond-butter financiers
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Mix the water, sugar, and almonds in a large, heavy-duty skillet. Put the pan over medium to high heat and cook, stirring constantly with a wooden spoon, until the sugar dissolves and the liquid boils. Lower the heat to medium and continue cooking and stirring for just a few minutes, until the liquid crystallizes and becomes sandy. Very soon the crystals of sugar on the bottom of the pan will begin to liquefy. Stir the dark syrup at the bottom of the pan over the nuts to coat them. Continue to stir the nuts and scrape the syrup over them until the almonds are glazed and become a bit glossy and shiny. (Sometimes I remove the pan from the heat while theyre cooking to better control the glazing, so they dont get burned.) Remove the pan from the heat and sprinkle the almonds with the salt. Tip them onto an ungreased baking sheet and allow them to cool completely. As they cool, break up any clusters that are stuck together. Chop the Pralined Almonds coarsely, then add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning. Substitute 1 cup raw (unroasted and unsalted) peanuts for the almonds to make Pralined Peanuts. Pralined almonds can be stored for up to 1 week in an airtight container at room temperature.