Almond Praline Brittle
This brittle is an addictively delicious topping for ice cream sundaes when crumbled over scoops of rich ice cream and caramel sauce.
- Yield: Makes 2 cups
Photography: Anna Williams
Source: Martha Stewart Living, July/August 1999
- 3/4 cup sliced almonds
- Canola oil, for baking pan
- 2 cups sugar
- 1/4 cup water
Preheat oven to 350 degrees. Place almonds on a baking sheet in a single layer, and toast in oven until golden brown and fragrant, about 10 minutes. Lightly oil a baking pan; transfer toasted nuts to coated pan, and set aside.
Place sugar in a medium saucepan with 1/4 cup water; stir, and then place over medium-high heat. Bring to a boil, without stirring. Occasionally brush down sides of pan with a wet pastry brush to prevent any stray granules of sugar from crystallizing. When sugar begins to brown, swirl pan, and cook until a rich amber color. Pour over nuts in baking pan. Allow to cool completely. Twist ends of pan to loosen praline, and break into pieces. Store in an airtight container for up to 2 weeks.