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Genoise Praline Powder

Western.Chefs's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
French
Ingredient: 
Nut

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