Orange Caramel Sauce with Almond Praline

1. 1

   Brush cookie sheet with oil.

2. 2

   Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves.

3. 3

   Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously).

4. 4

   Remove from heat.

5. 5

   Carefully pour half of caramel into heavy small saucepan.

6. 6

   Working quickly, place small saucepan over medium heat; add nuts and stir until coated.

7. 7

   Pour out nut mixture onto prepared cookie sheet, spreading evenly.

8. 8

   Set aside.

9. 9

   Add cream and butter to remaining hot caramel mixture in large saucepan.

10. 10

    Boil until smooth and slightly thickened, whisking often, about 5 minutes.

11. 11

    Add orange peel.

12. 12

    Transfer sauce to jar; cool.

13. 13

    Cool praline completely and chop.

14. 14

    (Praline and sauce can be made 2 weeks ahead.

15. 15

    Cover separately chill.

16. 16

    Bring both to room temperature before using.)

* Per serving · 4 servings · Values may vary.