Almond butter pralines have just a handful of ingredients normally found in your pantry. All pralines have a slight coarser texture than fudge, with a sandy grain that quickly melts in your mouth when you eat it. They are a heavy, dense confection that are crystallized by vigorous stirring right before scooping. The shelf life is short, 3-4 days.
Pralines have become synonymous with the south, particularly New Orleans. Most confectionery kitchens in New Orleans will have an open viewing area where you can watch and smell pecan pralines being made. It's a simple and relatively quick processes, with a candy thermometer and stirring strength being the most needed items.
Ingredients for almond butter pralines
- Maple Syrup
- Use a 100% maple syrup, not pancake syrup. Maple syrup is responsible for a lot of the texture in this almond butter praline.
- Heavy Cream
- Chopped Almonds
- Almond Butter - I used Georgia Grinders maple caramel almond butter
- Frozen Chocolate Chips
Why frozen chocolate chips?
Frozen chocolate chips are the last thing added in this recipe. When they are frozen they will melt slower, s0 the praline has a marbled look to it with little pockets of chocolate. The longer you stir and leave them in the mix, the more chocolate you will have throughout the praline. Both are delicious and fine to have! If you'd like a completely chocolate looking praline, do not freeze the chocolate and stir until the color is uniform.
Storage and shelf life of almond butter pralines
Pralines have a short shelf life, only lasting 3-4 days. You should not refrigerate or freeze pralines due to the sugar structure.
If you enjoy making pralines, I suggest giving these brown sugar butter caramel sauce a try. It is a one pot method meaning ingredients go in and caramel comes out.
Chocolate Almond Butter Pralines
- high heat spatula or wooden spoon
- 500 grams Maple Syrup
- 400 grams Sugar
- 224 grams Heavy Cream
- 113 grams Butter
- 100 grams Milk
- 2 grams Salt
- 100 grams Almonds, chopped
- 225 grams Walnuts
Flavors and Inclusions
- 168 grams almond butter
- 200 grams chocolate chips Frozen
- Line a baking sheet with wax or parchment paper.
- Combine maple syrup, sugar, heavy cream, milk, salt, and butter in a saucepan. Cook to 230F while stirring constantly.
- Add walnuts and chopped almonds. Cook until 237F.
- Remove from heat. Cool undisturbed until 212F.
- Stir vigourously until mixture stiffens, looses its shine, and looks creamy. This is about 90 seconds.
- Fold in frozen chocolate chips.
- Scoop on prepared baking sheet. Cool.
- Store in an airtight container. Use as soon as possible. Pralines lose quality quickly in storage (about 4 days). Do not refrigerate or freeze.