Marcona Almond and Fleur de Sel Pralines


  • 1 ½ teaspoons fleur de sel
  • 4 ounces Marcona almonds (¾ cup) or regular blanched almonds
  • ¼ cup water
  • 1 cup granulated sugar
  • Vegetable oil

1. Lightly coat a nonstick baking mat or a piece of parchment with oil, and place on a heatproof surface. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without ...

View full recipe at SpringPad


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