JojoM

Toasty vanilla almond praline made with roasted almonds, real vanilla and caramelized sugar—a crunchy base for spreads, tart fillings and entremets.
This toasty vanilla almond praline is all about deep nutty flavour, warm vanilla notes and that irresistible caramel crunch. roasted almonds meet real vanilla and slow-cooked caramel to create a praline that’s as versatile as it is addictively delicious. Whether you keep it chunky for texture or blend it silky-smooth, this spread fits effortlessly into tarts, creams, entremets or simple everyday treats.
A good praline is about balance—sweetness, nuttiness, and aroma—and this version nails all three.
If you're building multi-layered desserts or simply love having a jar of something special in your pantry, this praline is a must-make.
This praline shines in so many applications:
It’s a professional-style component that instantly elevates homemade desserts.
Roasting the almonds low and slow wakes up their natural oils and sweetness. The vanilla infuses during roasting as well as caramelisation, creating a toasty, fragrant profile. When the almonds hit the sugar syrup and start to crystallise, they form that classic praline sand—which then melts into a deep golden caramel. Once cooled and processed, you choose the final texture.
Each version has its own magic.
Praline keeps exceptionally well thanks to caramel and natural nut oils. It’s a great component to prepare ahead for entremet builds or holiday bakes. Store it airtight at room temperature (cool climate) or refrigerated in warm environments.
Try it:
The vanilla makes it universally adaptable.
If you’re looking for a fragrant, toasty praline that bridges classic French technique with everyday versatility, this recipe delivers. It’s simple, aromatic, and incredibly satisfying—an essential building block for any home baker who loves refined flavours.
Toasty vanilla almond praline made with roasted almonds, real vanilla and caramelized sugar—a crunchy base for spreads, tart fillings and entremets.

Let the caramelized almonds cool completely before processing to avoid melting and clumping.
Pulse in the food processor for a coarse, crunchy praline or blend longer for a smoother paste.
Store the praline in an airtight jar at cool room temperature for up to 2 weeks or in the fridge for longer.
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Preheat oven to 285°F (140°C). Line a baking tray with parchment.
Spread almonds and vanilla beans on the tray and toast for 20 minutes.
In a saucepan, heat sugar and water until dissolved, then cook to 230°F (110°C).
Add warm almonds and chopped vanilla. Stir to coat.
Cook until sugar crystallizes, melts again, and caramelizes to 330°F (165°C).
Pour onto parchment and cool completely.
Break into chunks and pulse in a food processor to your desired texture.
Store airtight at room temperature or refrigerate.
10/19/2025
Used one vanilla pod plus extract and it still turned out great!
7/2/2025
Half paste, half crunchy—amazing over ice cream. New regular for me.
4/10/2025
Loved the hint of real vanilla. Used it as a crunchy entremet layer—perfect!
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Serving Size: 1 tbsp (20 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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