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Genoise Praline Powder

Western.Chefs's picture
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1598 Calories from Fat 592

% Daily Value*

Total Fat 71 g108.7%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.8 mg0.1%

Total Carbohydrates 231 g77.1%

Dietary Fiber 17.4 g69.8%

Sugars 205.4 g

Protein 30 g60.7%

Vitamin A 0% Vitamin C

Calcium 38% Iron 29.8%

*Based on a 2000 Calorie diet


Genoise Praline Powder Recipe