0/5
(0 Votes)
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 8 ounces unsalted blanched almonds, coarsely chopped
- 1 teaspoon baking soda
Preparation
Step 1
Cook the sugar and corn syrup together over medium heat in a heavy bottomed pan until the sugar has dissolved. Pour in the nuts and continue cooking until a piece pulled from the syrup with tongs forms a hard ball when dropped into cold water or until the syrup starts to turn a light amber color. This will take 15 to 20 minutes.
Lightly grease a cookie sheet or line the sheet with a silpat mat.
Add the baking soda to the mixture and stir well .pour the mixture onto the prepared cookie sheet. Do not spread or tough the mixture. It will be extremely hot.
When the praline has cooled, break it into pieces. Store it in a tightly covered container at room temperature.