Praline

Directions

1. 1
   Coat a 9-inch round cake pan with the vegetable oil and set aside.
2. 2
   Combine the sugar and the water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel color (about 8 minutes).
3. 3
   Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
4. 4
   When the mixture becomes caramel colored, quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula, coating them completely with the caramel.
5. 5
   Remove the pan from the heat, immediately turn the hazelnut mixture into the oiled cake pan, and let it cool completely (about 30 minutes).
6. 6
   Break the praline into pieces and pulverize to a powder in a food processor.
7. 7
   In a tightly covered container, praline will keep for several months in the refrigerator or freezer.
8. 8
   Bring the praline to room temperature before using.
9. 9
   Substitute any toasted nuts for the hazelnuts.