Genoise Praline Powder
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Almonds||1 Cup (16 tbs), blanched|
1. Boil the sugar, cream of tartar and water, stirring until the sugar dissolves. Add the almonds and cook without stirring until the almonds have browned and the syrup is a golden brown color. Turn into a buttered pan and cool until brittle.
2. Turn the brittle out of the pan, break into pieces and, using about a quarter at a time, cover with a towel and crush to a powder with a mallet or rolling pin.