Praline Powder

 

Ingredients:

¾	Cup	Almonds
2	Cups	Sugar
2/3	Cup	Water

Directions:

Preheat oven to 350º. Spread the almonds on a baking sheet in a single layer and cook in the oven for 5-7 minutes. Set aside.

Generously oil or butter a baking sheet.

In a saucepan over medium heat, dissolve the sugar in the water, stirring constantly. Use a wet pastry brush to brush down any crystals that form on the sides of the pan. As soon as the sugar has dissolved, stop stirring and place a candy thermometer in the pan, being careful it does not touch the bottom of the pan.

Bring the syrup to a boil over high heat and boil it to a caramel color 320ºF on the candy thermometer. Remove the pan from the heat.

Immediately add the almonds and gently stir them into the syrup. Pour the mixture onto the prepared baking sheet, spreading it into a thin even layer. Let it cool completely, then break into pieces, place them in a food processor equipped with a metal blade, and grind into a powder or place into a plastic bag and crush to a powder with a rolling pin.

Makes a good flavoring for frostings, or a decoration on the sides or tops of cakes. Keeps for months in an airtight container.

 

Yields

3 cups