Classic Pralines

• 1 tablespoon corn, peanut or vegetable oil
• 1 cup granulated sugar
• 1/4 cup water
• 1 1/4 cups whole blanched almonds or hazelnuts

1. Rub a marble, glass or Formica surface with the oil.
2. Use a saucepan with a very heavy bottom to prepare this candy.
3. Put the sugar and water in saucepan, and bring to boil.
4. Cook over moderate heat, stirring constantly, about 5 minutes or to a temperature of about 250 degrees on a candy thermometer.
5. Remove syrup from heat and add nuts, stirring constantly with a wooden spoon until syrup becomes grainy.
6. Return saucepan to heat and cook, stirring, until syrup hardens and becomes white.
7. Continue to cook, stirring, until sugar grains melt and become liquid again.
8. This requires time and patience.
9. The cooking time will vary, depending on the intensity of the heat.
10. Cook, stirring, until syrup takes on a dark, translucent, caramel color.
11. This may require 10 to 15 minutes.
12. Do not allow syrup to scorch or burn, or it will become bitter.
13. Immediately pour and scrape the candy onto the lightly oiled surface.
14. Smooth over the top.
15. Let stand until cool and totally hardened.
16. Candy may be broken into pieces or left whole; pieces may be pulverized in a food processor for use on top of ice cream or as a garnish or ingredient in such things as souffles in butter creams.

corn, sugar, water, whole blanched almonds

Taken from cooking.nytimes.com/recipes/2805 (may not work)