Almond Crunch Praliné Recipe

Prepare equipment and almonds

Line a rimmed baking sheet with parchment paper or a silicone mat. Measure and have all ingredients at hand. If almonds are whole, optionally toast them dry in a 350°F (175°C) oven for 8–10 minutes until fragrant for a deeper flavor; cool slightly before candying.

Caramelize sugar

In a heavy-bottomed skillet or sauté pan (8–10 inches), warm 1 teaspoon neutral oil over medium heat. Add 1 cup granulated sugar and 2 tablespoons water. Stir gently just to moisten the sugar and dissolve granules, then stop stirring. Clip on a candy thermometer if using. Let the mixture bubble undisturbed; swirl the pan gently as the sugar melts and turns an amber-golden color. Watch closely — this takes 5–8 minutes and can darken quickly.

Add almonds

When the sugar reaches a deep golden amber (about 320–340°F / 160–170°C if measuring) add the 2 cups almonds to the caramel and immediately stir with a heatproof spatula or wooden spoon to coat evenly. Continue cooking and stirring for 1–2 minutes so the almonds are fully glazed and any excess moisture cooks off.

Finish with butter, vanilla, and salt

Remove the pan from the heat. Add 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt. Stir quickly and thoroughly to incorporate; the butter will smooth the caramel and the vanilla adds aroma. Work quickly so the caramel does not seize.

Spread and cool

Immediately pour the glazed almonds onto the prepared baking sheet and spread them into a single layer with a spatula, separating clusters as much as possible. Let cool completely at room temperature (about 20–30 minutes) until hard and brittle.

Break and process to praliné

Once cooled, use your hands or a rolling pin to break the brittle into pieces. For praliné paste or finer crunch: pulse the broken pieces in a food processor in 10–15 second bursts. For a coarse crunch, process briefly until you reach the desired texture (coarse chips or coarse meal). For a paste, continue processing; the sugar will first turn powdery, then clump, and finally release oils from the almonds to form a smooth, glossy paste. This can take 3–7 minutes depending on processor power. Scrape down the bowl as needed.

Store or use

Transfer the praliné crunch or paste to an airtight container. Store at room temperature for up to 2 weeks (longer refrigerated for paste). Use as a garnish, mix-in, spread, or component in desserts (ice cream, mousses, ganache, cakes).

If coating with chocolate: temper or gently melt 4 oz chopped dark chocolate. Spread the broken praliné pieces on the baking sheet and drizzle or toss with the melted chocolate to coat partially or fully. Return to the lined sheet and sprinkle with 1/2 teaspoon flaky sea salt while chocolate is still wet. Let set at room temperature or chill briefly until firm.