-
1
Mix the water, sugar, and almonds in a large, heavy-duty skillet.
-
2
Put the pan over medium to high heat and cook, stirring constantly with a wooden spoon, until the sugar dissolves and the liquid boils.
-
3
Lower the heat to medium and continue cooking and stirring for just a few minutes, until the liquid crystallizes and becomes sandy.
-
4
Very soon the crystals of sugar on the bottom of the pan will begin to liquefy.
-
5
Stir the dark syrup at the bottom of the pan over the nuts to coat them.
-
6
Continue to stir the nuts and scrape the syrup over them until the almonds are glazed and become a bit glossy and shiny.
-
7
(Sometimes I remove the pan from the heat while theyre cooking to better control the glazing, so they dont get burned.)
-
8
Remove the pan from the heat and sprinkle the almonds with the salt.
-
9
Tip them onto an ungreased baking sheet and allow them to cool completely.
-
10
As they cool, break up any clusters that are stuck together.
-
11
Chop the Pralined Almonds coarsely, then add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.
-
12
Substitute 1 cup raw (unroasted and unsalted) peanuts for the almonds to make Pralined Peanuts.
-
13
Pralined almonds can be stored for up to 1 week in an airtight container at room temperature.
