- 3/4 cup sugar
- 3/4 cup blanched slivered almonds
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.