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1
Preheat oven to 300F.
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2
and lightly oil a 12-inch square of foil.
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3
In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
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4
In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved.
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5
Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden.
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6
Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel.
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7
Add almonds, stirring until coated well.
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8
Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes.
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9
Remove praline from foil and break into 1 1/2-inch pieces.
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10
Praline may be made 1 week ahead and kept in an airtight container.
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11
Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline.
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12
Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes.
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13
Let praline butter cool.
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14
Praline butter may be made several days ahead and kept chilled, covered.
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15
Let praline butter soften to room temperature before using.
