Praline - sugar

Method

• Combine the sugar and water in a saucepan and bring to the boil.
• Cook over moderatly high heat for five minutes.
• Stir in the almonds and continue cooking, stirring almost constantly with a wire whisk.
• The syrup will become granular for a brief time.
• Continue cooking for a total of about five minutes or until the syrup becomes a dark caramel color.
• Meanwhile, brush a cold flat surface (preferably marble or glass, not wood) with oil and wipe with a paper towel to leave a light film of oil.
• Pour the caramelized almonds onto the surface.
• Let stand until thoroughly cold.
• The praline may be cracked and eaten at this point.
• Or it may be pulverized.
• Break up the caramelized almonds into pieces.
• Pulverize the pieces.
• This may be done two ways, using a rolling pin (which is more traditional) or a food processor.
• If you use a food processor, a little oil might come out of the almonds.