Almond praline paste

In a few days, I will publish the recipe for a praline and lemon party cake. It’s a combination of flavors that I love. I use and abuse it in my desserts.

In the meantime, I suggest you make your own almond praline. Sure, it takes a bit of work, but how good is it! I’ve been so disappointed at one time or another by the ones I’ve bought that now I always do it myself. It is perfectly fluid, it does not release oil and above all, it is extremely tasty.

And all this for a derisory cost.

Its realization is very simple, but you still have to use a little elbow grease to stir the almonds over the fire. It’s long and it tires the arm.

The second sensitive point of the recipe is the grinding of the almonds in order to reduce them to a paste. I am lucky to have a powerful robot that greatly facilitates the task. It also happened to me in the past to make my praline in a very small blender. It’s longer, because you have to give it a few breaks to prevent it from overheating, but it can also be done very well.

After these little inconveniences, the homemade praline will enchant you and delight your taste buds.

Almond praline paste:


200g almonds with skin

150g sugar

40g water

Boil the water and sugar in a saucepan to 121°C. If you do not have a Thermometer, you must
Stop before the mixture colors.


Remove the pan from the heat and add the almonds. Using a wooden spoon, stir until the sugar crystallizes and forms a white film all around.


Put the saucepan back on low heat and let it brown, stirring constantly. A caramel will gradually form around the almonds. From time to time, remove the pan from the heat and stir until the sugar recrystallizes around the almonds.


When the color is nicely browned, remove the almonds onto a baking sheet andlet cool completely.


Mix until you get a paste. Stop regularly to bring the dough back to the center and possibly prevent the mixture and the robot from overheating.


In the Thermomix, place the basket in the bowl. It takes about 2 minutes at maximum speed, in 30-second increments.


Store in a small jar in the fridge.
Use in many preparations, such as cakes, mousses, ice creams, small chocolates…

To finish: I had already given you the recipe for hazelnut praline, ideal for making a delicious homemade praline or spreads. The principle is the same.
The almond praline is however more traditional. The addition of hazelnuts is more recent and has facilitated the grinding and therefore its realization.
Chocolatiers who make their own paste seek to have a roasted almond in the heart to obtain even more flavors. For that, you need to cook even longer.

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