Crushed Praline

Directions

1. 1
   In a heavy skillet dissolve the sugar and the cream of tartar in the water over moderate heat, stirring, bring the syrup to a boil, and cook it over moderate heat, without stirring, until it is a light caramel.
2. 2
   Add the almonds and swirl the skillet until they are coated with the caramel.
3. 3
   Pour the mixture onto butter foil and let it cool completely.
4. 4
   Transfer the praline to a cutting board and chop it coarse.
5. 5
   In a blender or food processor crush the praline pieces in batches.
6. 6
   The crushed praline keeps in airtight containers for 3 weeks.