Pralines (French Pralines à la Lyonnaise)

Pralines are a delicious snack: toasted almonds coated with sugar. These little delights are so exceptionally good, they are almost dangerous. Perfect as an alternative to the more typical wine or flowers we offer as dinner guests. In France, pralines are a wonderful complement to a gin martini aperitif. But, be careful. I’m giving you fair warning: they are addictive.

1 cup whole almonds unpeeled (250 mL)
1 cup granulated sugar (250 mL)
1 cup water (250 mL)

Line a baking tray with parchment paper and spray with cooking oil.

Put all the ingredients in a non-stick frying pan or saucepan and mix.

Cook on a medium-high heat until the sugar starts to melt.

Continue cooking and stir constantly until sugar begins to caramelize and crystallize around the almonds. When almonds separate from each other, spread onto parchment and let cool.

Pour onto the prepared tray and let them cool down completely before serving or packaging.

They can be kept in an airtight container for up to a week.