Ingredients

Makes one 10 x 15-inch sheet

　　1 1/2 cups sliced almonds

　　1 tablespoon unsalted butter, room temperature

　　2 cups sugar

　　1/2 cup water

　　Juice of 1/2 lemon (1 tablespoon)

　　

Step 1

Preheat the oven to 350°F. Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Set aside to cool.

　　

Step 2

Butter a 10 × 15-inch rimmed baking sheet. Spread the toasted almonds in an even layer on the pan. Place the sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.

　　

Step 3

Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer. If the caramel doesn’t cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan. Cool completely.

　　

Step 4

Gently twist the pan to release the praline. Break into pieces. Store in an airtight container for up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.