- Yields: Enough to top 6 to 8 sundaes
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 130 cal
- 5g fat (0g sat)
- 0mg chol
- 0mg sodium
- 21g carb
- 1g fiber
- 2g protein
Ingredients
- 3/4 cup sugar
- 3/4 cup blanched slivered almonds
Directions
Line a baking sheet with lightly oiled foil or a silpat. Stir sugar in a heavy skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into a deep golden syrup, stirring occasionally, about 3 1/2 to 4 minutes. Stir in almonds.
Immediately pour praline onto foil-lined baking sheet; spread with a wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces or coarsely chop in a food processor to desired size. Keep in an airtight container in the refrigerator for 2 weeks, or in the freezer.
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