French Praline (Praline Powder)
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
About ½ pound Praline is used not only as an ingredient in other confections, but also as a garnish for desserts. It is superb sprinkled over vanilla ice cream, and can be mixed into frostings and baked goods.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup granulated white sugar
- ½ cup water
- ⅛ teaspoon cream of tartar
- 1 cup blanched whole almonds or hazelnuts, or a combination of the two, lightly toasted
Let's Cook
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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
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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.
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Step 3.
Add and stir quickly to coat: 1 cup blanched whole almonds or hazelnuts, or a combination of the two, lightly toasted
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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.