Praline

• 1 cup sugar
• 1/4 cup water
• 3/4 cup whole blanched almonds
• 1 tablespoon corn, peanut or other unflavored vegetable oil

1. Combine the sugar and water in a saucepan and bring to the boil.
2. Cook over moderatly high heat for five minutes.
3. Stir in the almonds and continue cooking, stirring almost constantly with a wire whisk.
4. The syrup will become granular for a brief time.
5. Continue cooking for a total of about five minutes or until the syrup becomes a dark caramel color.
6. Meanwhile, brush a cold flat surface (preferably marble or glass, not wood) with oil and wipe with a paper towel to leave a light film of oil.
7. Pour the caramelized almonds onto the surface.
8. Let stand until thoroughly cold.
9. The praline may be cracked and eaten at this point.
10. Or it may be pulverized.
11. Break up the caramelized almonds into pieces.
12. Pulverize the pieces.
13. This may be done two ways, using a rolling pin (which is more traditional) or a food processor.
14. If you use a food processor, a little oil might come out of the almonds.

sugar, water, whole blanched almonds, corn

Taken from cooking.nytimes.com/recipes/2081 (may not work)