| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/3 |
c |
Water |
| 1/4 |
c |
Frozen orange juice concentrate; thawed |
| 1/2 |
c |
Whole blanched almonds; toasted (about 2 |
|
|
; 1/2 ounces) |
| 1/2 |
c |
Whole unblanched almonds; toasted (about 2 |
|
|
; 1/2 ounces) |
| 2/3 |
c |
Whipping cream |
| 2 |
tb |
Unsalted butter; (1/4 stick) |
| 2 |
ts |
Minced orange peel; (orange part only) |
INSTRUCTIONS
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.)
Makes 2 cups.
Bon Appetit December 1992
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