In a heavy saucepan bring to a boil the sugar with the cream of tartar and water
over moderately high heat, stirring and washing down any sugar crystals clinging
to the sides of the pan with a brush dipped in cold water. Cook the syrup over high
heat without stirring, swirling the pan until it is a light caramel.
Add the almonds and swirl the pan until the nuts are coated with the caramel
and begin to make a popping sound.
Pour the mixture onto an oiled marble surface or jelly roll pan and let cool
until it is hard.
Transfer the praline to a cutting board, chop it coarse and use a food processor
or blender to pulverize it in batches.
Store the praline powder in an airtight container.
Suggestions for using Praline Powder:
Fold into ice cream.
Sprinkle over hot fudge sundaes.
Beat some into cheesecake batter.
Top baked apples or pears.
Layer slices of ripe fruit with crushed praline and whipped cream to make a parfait.
Sprinkle over oatmeal.
Posted by FootsieBear at Recipe Goldmine May 13, 2001.