Crisp Almond Pralines coated in cocoa and sugar give a satisfying crunch and warm nutty scent, making them ideal for holiday jars, after-dinner treats, or weekday cravings.
These Almond Pralines are addictive. Believe me, you may find it hard to stop eating them. In Italy, when I was little, they were sold by street vendors during Christmas time or at local fêtes and markets.
I distinctly remember buying them in Milan during the Oh bej! Oh bej! Christmas fair. The fair (its name means “oh so beautiful! oh so beautiful!”) is the most important Christmas event in the city.
You can find sweets, handmade decorations, and many seasonal treats. If you happen to be in Milan during those days, I highly recommend a visit.
I hadn’t eaten them since moving to Australia 12 years ago, until I suddenly craved them and decided to make a batch at home. They turned out exactly like the ones I grew up with. They are easy, quick, and very satisfying to prepare.
What Makes These Pralines a Favourite
- Great for filling small jars or paper bags for last-minute gifts or to bring along when visiting friends.
- One-pan cooking keeps the entire process simple, easy to follow, and perfect for weeknight kitchen routines.
- Almond and cocoa blend creates a sweet snack you can enjoy at any time of day.
Key Ingredients for Almond Pralines
Almonds
Choose almonds that feel heavy for their size and have an even colour. Avoid nuts with chipped skins or a dusty surface, as these signs point to age and reduced flavour.
Sugar
Granulated sugar melts, crystallises, and melts again to form the glossy shell around the nuts. A standard white sugar works best here because it melts cleanly and sets with a firm coating.
Cocoa Powder
Cocoa powder adds a light cocoa aroma and rounds out the sweetness without creating a heavy chocolate layer. Unsweetened cocoa gives the most control over flavour.
Find the complete list with measurements in the recipe card below.
How to Make Almond Pralines
Step 1: Place all the ingredients in a non-stick frying pan, mix well, and cook over low–medium heat until the sugar begins to melt.
Step 2: Stir constantly with a wooden spoon. The sugar will crystallise before melting again. Keep stirring until the almonds look glossy and separate easily.
Step 3: Spread the almonds onto a tray lined with baking paper and leave them to cool completely.
Step 4: Serve.
Frequently Asked Questions
You can use blanched almonds, but the flavour will be milder. Almonds with skins hold their shape better during cooking and give a deeper result.
Reducing the sugar changes how the coating forms. The original ratio gives the most reliable texture, so changes often lead to uneven crystallising.
No. The method relies on visual cues. Watch for the sugar melting, crystallising, then turning glossy. These three stages show you when to move to the next step.
Yes, as long as you use a wide pan. The almonds need enough room to move around so the coating forms evenly.
Extra Help from the Kitchen
Break Up Early Clumps – If a few almonds stick together during the first crystallising stage, separate them straight away for a more even coating later.
Let Them Cool in One Layer – Spreading the nuts out properly as they cool keeps the coating crisp and prevents any sticking.
Use a Wooden Spoon for Better Control – Wood helps you move the almonds without slipping across the pan, especially during the glossy stage.
Prepare the Tray in Advance – Have the baking paper ready before you start cooking, since the sugar firms up quickly once off the heat.
Variations and Twists
Add Red Pepper and Sea Salt – Stir in ¼ teaspoon crushed red pepper flakes and ½ teaspoon flaky sea salt once the almonds turn glossy. This gives a mild heat and a pleasant salted edge.
Use Honey for a Softer Sweetness – Replace 1 tablespoon of the sugar with 1 tablespoon of honey and follow your usual melting and crystallising steps. The honey brings a gentle aromatic note while keeping the coating firm.
Cinnamon and Vanilla Pralines – Add ½ teaspoon ground cinnamon and ½ teaspoon vanilla powder to the sugar mixture before cooking, then continue as usual until the almonds are coated evenly.
Make a Mixed Nut Batch – Use 125 g – 4.5 oz almonds and 125 g – 4.5 oz hazelnuts or cashews, keeping the rest of the ingredients the same. Cook as usual and stir often so each nut coats evenly.
How to Use Homemade Almond Pralines
Desserts – Crush the pralines and sprinkle them over ice cream, panna cotta, cakes, or cheesecakes for extra crunch and a light cocoa finish.
Cookies – Mix crushed pralines into cookie dough toward the end so the pieces keep their shape and add a sweet texture through each bite.
Chocolate Treats – Dip whole pralines in melted chocolate or roll truffles in finely crushed pralines to add a crisp layer to homemade sweets.
Grazing Boards – Add whole pralines to dessert boards or fruit platters where their crunch and sweetness pair well with fresh fruit or soft cheeses.
Storage and Shelf Life
Store Almond Pralines in an airtight container at room temperature for about 7 days. A glass jar or metal tin keeps the coating firm and prevents moisture from softening the sugar. Keep the container away from direct sunlight or warm spots, as heat affects the texture.
If they clump slightly during storage, spread them on a tray for a few minutes before serving to restore the crunch.
I don’t recommend freezing them, as the sugar coating changes texture after thawing.
Almond Pralines Recipe
Crisp Almond Pralines coated in cocoa and sugar give a satisfying crunch and warm nutty scent, making them ideal for holiday jars, after-dinner treats, or weekday cravings.
Ingredients
- 250 g – 1 ¾ cups almonds – unpeeled
- 250 g – 1 ¼ cups granulated sugar
- 1 tsp cocoa powder
- 1 tbsp water
Instructions
-
Place all the ingredients in a non-stick frying pan, mix well, and cook over low–medium heat until the sugar begins to melt.
-
Stir constantly with a wooden spoon. The sugar will crystallise before melting again. Keep stirring until the almonds look glossy and separate easily.
-
Spread the almonds onto a tray lined with baking paper and leave them to cool completely.
-
Serve.
Recipe Notes
These almond pralines keep well in an airtight container for up to a week.
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Do you use raw almonds?
Hi Jenise, yes I use raw almonds for this. 🙂
These are delicious and I add cinnamon instead of chocolate…so yummy”!
Thanks for this quick recipe! It’s a big hit in our house
This is the best recipe ever. My husband loves it. Growing up in my hometown, we loved to go to this little country store to purchase this almond candy. I’m so happy I found your recipe. This will be a number one hit for the holiday.
I seen this as I was looking for something for husband who loves all kinds of Nuts and chocolate,and I was looking for something new for him with all the things he loves,and I must say thank you so much for sharing this because he loves it,
Wow, it looks very nice. I have not tried this almond pralines but I really do love almonds and peanuts.
Can you make these in a cast iron frying pan? I don’t own nonstick pans.
Hi Debbie
I haven’t tried it yet, but if you are careful with the heat (not to burn the sugar) you should be fine. 🙂