RECIPE

Simple French Desserts
By Jill O'Connor (Chronicle)

PRALINE
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1 tablespoon water
1/2 cup sugar
1/2 cup slivered, blanched almonds

Lightly grease a baking sheet and set aside. In a large, heavy saucepan, stir the sugar and water together until the sugar is uniformly damp and sandy. Add the almonds and cook over medium heat, swirling the pan occasionally but not stirring, until the sugar melts and turns a light golden color.

Remove the pan from heat and immediately pour the mixture onto the prepared pan. Let cool completely.

When completely cool, remove the hardened candy from the baking sheet. Place the rest in a self-sealing plastic bag. Crush the praline into a coarse powder using a large rolling pin or meat mallet. Add to cookie and cake recipes.

Yields 1/2 cup crushed praline.