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praline Powder posted By Footsiebear At Recipegoldmine.com May 13, 2001 1 1/2 Cups Granulated Sugar
pinch Cream Of Tartar
1/4 Cup Water
1 Cup Blanched Whole Almonds in A Heavy Saucepan Bring To A Boil The Sugar With The Cream Of Tartar And Water Over Moderately High Heat, Stirring And Washing Down Any Sugar Crystals Clinging To The Sides Of The Pan With A Brush Dipped In Cold Water. Cook The Syrup Over High Heat Without Stirring, Swirling The Pan Until It Is A Light Caramel. add The Almonds And Swirl The Pan Until The Nuts Are Coated With The Caramel And Begin To Make A Popping Sound. Pour The Mixture Onto An Oiled Marble Surface Or Jelly Roll Pan And Let Cool Until It Is Hard. transfer The Praline To A Cutting Board, Chop It Coarse And Use A Food Processor Or Blender To Pulverize It In Batches. Store The Praline Powder In An Airtight Container. |
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