French Praline (Praline Powder)

Let's Cook

1. Step 1.

   Have ready a marble slab or a large baking sheet lined with buttered parchment paper or a silicone liner. Combine in a small heavy saucepan: 1 cup granulated white sugar; ½ cup water; ⅛ teaspoon cream of tartar

2. Step 2.

   Stir over medium heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high, bring mixture to a boil, and cook, without stirring, until the mixture reaches 356°F, the medium-caramel stage.

3. Step 3.

   Add and stir quickly to coat: 1 cup blanched whole almonds or hazelnuts, or a combination of the two, lightly toasted

4. Step 4.

   Immediately turn out onto the slab or prepared pan. Let cool completely. Break the praline into small pieces. Crush with a rolling pin or pulverize in a food processor. Store in an airtight container in the freezer for up to 1 year.