Crunchy sweet praline almonds can be eaten as is, or used as a topping for ice cream, cakes and even tossed into salads.
1 tablespoon vegetable oil
1/2 cup granulated sugar
3 tablespoons water
1/8 teaspoon cream of tartar
1/2 cup slivered almonds
- Grease a large baking sheet with oil.
- In a saucepan, combine sugar, water, and cream of tartar. Cook over medium heat until mixture turns golden. Immediately remove from the heat and stir in slivered almonds. Return to the heat and bring to a boil. Immediately pour onto the greased baking sheet and allow to cool completely. Break into pieces.
Makes about 1 cup.