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Praline Powder
Posted by FootsieBear at recipegoldmine.com 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.
