Almond Praline

Directions

1. 1
   Line a baking sheet with foil.
2. 2
   In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
3. 3
   Cook caramel, without stirring, swirling pan, until deep golden.
4. 4
   Add almonds, stirring until coated well, and cook, stirring, until fragrant, about 1 minute.
5. 5
   Working quickly, with a metal spatula spread mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes.
6. 6
   Chill praline on foil until hard, about 15 minutes.
7. 7
   Chop praline.
8. 8
   Praline may be made 1 week ahead and kept in an airtight container in a cool, dry place.