Praline powder

Praline Powder

Posted by FootsieBear May 13, 2001

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.