Use this recipe to make our Genoise Torte with Chocolate- and Praline-Caramel Mousses.
- Yield: Makes about 2/3 cup
Photography: Steve Baxter
Source: Martha Stewart Living, October 2005
- Vegetable oil, cooking spray
- 1/2 cup sugar
- 1/3 cup sliced blanched almonds
- 1/4 teaspoon salt
Spray a rimmed baking sheet with cooking spray; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns light amber, about 7 minutes.
Add almonds and salt; cook, stirring constantly, until almonds are toasted and caramel turns dark amber. Pour onto prepared sheet. Let cool completely.
Break into shards. Transfer to a food processor; pulse until finely ground with a few larger pieces remaining.