Orange Caramel Sauce with Almond Praline
- 2 cups sugar
- 1/3 cup water
- 1/4 cup frozen orange juice concentrate, thawed
- 1/2 cup whole blanched almonds, toasted (about 2 1/2 ounces)
- 1/2 cup whole unblanched almonds, toasted (about 2 1/2 ounces)
- 2/3 cup whipping cream
- 2 tablespoons (1/4 stick) unsalted butter
- 2 teaspoons minced orange peel (orange part only)
- Brush cookie sheet with oil.
- Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves.
- Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously).
- Remove from heat.
- Carefully pour half of caramel into heavy small saucepan.
- Working quickly, place small saucepan over medium heat; add nuts and stir until coated.
- Pour out nut mixture onto prepared cookie sheet, spreading evenly.
- Set aside.
- Add cream and butter to remaining hot caramel mixture in large saucepan.
- Boil until smooth and slightly thickened, whisking often, about 5 minutes.
- Add orange peel.
- Transfer sauce to jar; cool.
- Cool praline completely and chop.
- (Praline and sauce can be made 2 weeks ahead.
- Cover separately chill.
- Bring both to room temperature before using.)
sugar, water, orange juice concentrate, whole blanched almonds, unblanched almonds, whipping cream, butter, orange peel
Taken from www.epicurious.com/recipes/food/views/orange-caramel-sauce-with-almond-praline-2790 (may not work)