| Candied almonds | |
| Alternate Name: | Gebrannte Mandeln, Garrapiñadas, Addormentasuocere |
| Place Of Origin: | France |
| Creators: | --> |
| Main Ingredient: | Almonds |
| Minor Ingredient: | Sugar |
| Serving Size: | 100 g |
| Calories: | 304 |
| Protein: | 7.6 |
| Fat: | 18 |
| Carbohydrate: | 32.7 |
Candied almonds or Praline are nuts (usually almonds) of French origin, that have been cooked in a special way, so they end up coated in browned, crunchy sugar.[1] [2] Candied almonds are cooked by heating brown sugar or white sugar, cinnamon and water in a pan then dipping the almonds in the sugar mixture.[3]
The first recipe for candied almonds is said to have been invented in the 17th century by Clément Jaluzot, the head chef of Marshal du Plessis-Praslin (hence the name praline in French). This almonds can be crushed to make praliné, used in pastries, and the sugar is caramelised, giving it a brown colour.[4]
The history of pralines is a bit mysterious, with different stories about their origin, but it is widely agreed that they are named after Marshal du Plessis, Duke of Choiseul-Praslin. There are also claims about the unofficial creator of the praline, with Chef Clement Lassagne being one of the alleged creators.[5]
They are a typical open air fair snack in several countries where they receive different names. In France, praline is the common name but sometimes they are simply called French: amandes grillées. In Spain they are called Spanish; Castilian: garrapiñadas. In Austria, Switzerland and Germany they are called German: Gebrannte Mandeln.[6] They are also fairly common in Denmark, Norway and Sweden, being frequently sold at Christmas markets, where they are similarly known as Danish: brændte mandler, Norwegian: brente mandler and Swedish: brända mandlar, respectively.