Recipe information
Yield
Makes one 10 x 15-inch sheet
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Set aside to cool.
Step 2
Butter a 10 × 15-inch rimmed baking sheet. Spread the toasted almonds in an even layer on the pan. Place the sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.
Step 3
Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer. If the caramel doesn’t cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan. Cool completely.
Step 4
Gently twist the pan to release the praline. Break into pieces. Store in an airtight container for up to 1 week.
