Almond Praline

Preparation

1. 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.