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Active time: 30 minutes
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Start to finish: 30 minutes
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Line a large baking sheet with foil, then lightly oil foil.
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Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, till it begins to heat.
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Continue to cook, stirring occasionally with a fork, till sugar is melted into a deep golden brown caramel.
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Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mix with back of spoon before it hardens.
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Cold praline on baking sheet 5 min, then break into large pcs.
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Put praline pcs in a heavy-duty sealable plastic bag and break into smaller pcs with a rolling pin.
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Bring jam, water, and lemon juice to a boil, stirring, over moderate heat.
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Add in 1 1/2 c. blueberries and simmer till berries burst, 8 to 10 min.
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Add in remaining 1 1/2 c. blueberries and simmer, stirring gently, just till heated through, about 2 min.
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Remove from heat and stir in almond extract.
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Top scoops of ice cream with hot blueberry sauce and praline.
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TO TOAST SPICES, NUTS, Or possibly SEEDSToast spices in a heavy, dry skillet over moderate heat, stirring, till fragrant and a shade or possibly two darker.
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Toast nuts in a shallow baking pan in a 350 F oven till golden brown, 5 - 10 min
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Toast seeds either way.
