Florence Fabricant's Praline

Ingredients

• 2 cups chopped almonds, hazelnuts or pecans
• 2 cups sugar
• ¼ cup water
• A large potato, peeled and cut in half

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    482 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 84 grams carbohydrates; 5 grams dietary fiber; 68 grams sugars; 7 grams protein; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

1. Oil a large foil-covered baking sheet, marble slab or similar smooth surface.
2. Lightly toast the nuts under the broiler, in a toaster oven or in a heavy, ungreased skillet on top of the stove. Watch carefully so they do not become too dark. Set aside.
3. Combine the sugar and water in a wide, heavy saucepan or skillet and cook over medium-high heat, stirring occasionally until the mixture turns gold, then stir in the nuts and continue cooking until the mixture becomes honey brown.
4. Pour the mixture out onto the prepared work surface and using the cut side of the potato, spread it thinly and evenly on the surface. Allow to cool completely.
5. When the praline has cooled it can be broken into pieces to use as candy. The pieces can be stored in an airtight container in a dry cupboard. Some or all the praline can be chopped or ground coarsely or finely to use as a dessert topping or as an ingredient in desserts such as ice cream or cake. It should also be kept in an airtight container in a dry cupboard.

20 minutes