Crushed Praline

1. 1

   In a heavy skillet dissolve the sugar and the cream of tartar in the water over moderate heat, stirring, bring the syrup to a boil, and cook it over moderate heat, without stirring, until it is a light caramel.

2. 2

   Add the almonds and swirl the skillet until they are coated with the caramel.

3. 3

   Pour the mixture onto butter foil and let it cool completely.

4. 4

   Transfer the praline to a cutting board and chop it coarse.

5. 5

   In a blender or food processor crush the praline pieces in batches.

6. 6

   The crushed praline keeps in airtight containers for 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.