Almond Praline Butter
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
51
Sourness
38
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 300°F
2
And lightly oil a 12-inch square of foil
3
In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden
4
In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved
5
Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden
6
Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel
7
Add almonds, stirring until coated well
8
Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes
9
Remove praline from foil and break into 1 1/2-inch pieces
10
Praline may be made 1 week ahead and kept in an airtight container
11
Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline
12
Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes
13
Let praline butter cool
14
Praline butter may be made several days ahead and kept chilled, covered
15
Let praline butter soften to room temperature before using
16
Preheat oven to 300°F
17
And lightly oil a 12-inch square of foil
18
In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden
19
In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved
20
Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden
21
Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel
22
Add almonds, stirring until coated well
23
Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes
24
Remove praline from foil and break into 1 1/2-inch pieces
25
Praline may be made 1 week ahead and kept in an airtight container
26
Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline
27
Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes
28
Let praline butter cool
29
Praline butter may be made several days ahead and kept chilled, covered
30
Let praline butter soften to room temperature before using