Read more about praline here.
100 ml sugar
100 ml whole or chopped (blanched) almonds
Pour the sugar in a wide, dry frying pan, forming a thin, even layer. Place the frying pan on a medium-hot stove. Without shaking the skillet or stirring the sugar, let it slowly melt.
As the sugar melts, it will also start to caramelize, turning into a golden colour.
As soon as the sugar has caramelized, stir in the almonds.
Take care not to burn your hands, the hot caramel burns badly.
Stir the mixture for a while, until the caramel reaches a light brown colour.
Immediately pour the hot mixture on a greased baking sheet, spreading it into a thin, even layer with a spatula. Let the mixture cool down and harden.
When cool, cut the praline in pieces and eat as candy, or use to garnish various desserts.
Praline is usually coarsely or finely chopped with a knife, or powdered in a blender, and used to flavour creams, custards, ice creams, cakes, butter creams, fillings, spreads, etc.
The almonds may be replaced or mixed with other chopped or whole nuts, like hazelnuts or pecans.
Recipe source: traditional recipe.