This praline is so versatile you can use it with every recipe in the book. Sprinkle some for extra crunch and sophistication on anything from waffles to ice cream to frappes. I sometimes add powdered chili, curry powder, or even pepper to play around and give the guests something to talk about at the table!
Place sugar in a heavy saucepan over medium-high heat. Do not mix until it has all melted and is turning golden yellow, 7 to 10 minutes. Remove from the heat and mix with a wooden spatula if it is getting too dark in color. While the sugar is cooking, heat a nonstick baking sheet in the oven at 350ºF. Remove from the oven just when the caramel is ready.
Add the almonds to the melted sugar and immediately pour onto the hot pan. Spread with a spatula as thin as you can before it hardens.
Set aside to cool, about 10 minutes. Peel off the pan by lifting the whole piece off with the tip of a spatula.
To break it into pieces, place half at a time in a heavy plastic zipper bag and mash with a meat pounder. Store in airtight containers or sealed plastic bags.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food