Recipes > Herbs & Spices > Praline Powder

Praline Powder


  • 1 1/2 cupfuls of sugar
  • 1/2 cupful of water
  • 1 cupful of shelled almonds
  • 1 cupful of shelled filberts


Put the sugar and water into a saucepan on the fire; stir until the sugar is well dissolved; then add the almonds and filberts without removing the skins. Let it cook, without touching, until it attains a golden color, the caramel stage. Turn it onto a slab or oiled dish. When it is cold pound it in a mortar to a coarse powder. Keep the praline powder in a close preserve jar ready for use.


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The Century Cook Book (1901).

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