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- 1 1/2 cups granulated sugar
- Pinch cream of tartar
- 1/4 cup water
- 1 cup blanched whole almonds
- 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.