Pralin
Pralin is caramelized almonds ground to a coarse, sandy powder, and it makes a quick way to add crunch and toasted nut flavor to desserts. Toasting the almonds first deepens their taste before the sugar coats them. Three ingredients are all it takes. Stir the powder into dessert creams or scatter it over cakes. Grind only a few pieces at a time so the blades do not clog.
Instructions
Toast the almonds in a 350°F (180°C) oven for about 10 minutes, stirring often, until they are light brown.
Put the sugar and water in a small saucepan and simmer until the sugar turns golden brown.
Stir in the toasted almonds right away so they are coated in the caramel.
Reheat the mixture until it is liquid again, then pour it onto a baking sheet. Let it cool for about 10 minutes.
Once the candy has hardened, break it into pieces.
Grind the pieces a few at a time in a blender or a clean coffee grinder until pulverized.
Store the pralin in an airtight container and use it fairly soon, since it tends to solidify over time.
Make it personal.
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