Serves: 3
Total Calories: 339
Preheat the oven to 350°F. Line a baking sheet with nonstick aluminum foil. Set aside.
Place the nuts in a single layer in a shallow pan and bake for 10 minutes. Remove the pan from the oven and place it on a cooling rack.
Place the sugar, water, and cream of tartar in a heavy medium skillet over medium heat, stirring occasionally, for 4 to 6 minutes, or until the sugar begins to dissolve. Raise the heat to medium-high and cook, stirring occasionally, for 6 to 8 minutes, or until the sugar turns a deep amber color. Add the nuts and blend with a wooden spoon to coat the nuts evenly. Immediately pour the nut mixture on the prepared baking sheet and use a wooden spoon to spread it in a thin layer. Allow the mixture to cool for 30 minutes. When the nut mixture is cool, place it in a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Praline Crunch can be kept in an airtight container in the refrigerator for up to 2 months or in the freezer for 6 months.
NOTE: To toast hazelnuts, place them in a single layer in a pan and bake in a preheated 350°F. oven for 10 to 15 minutes, or until golden brown and fragrant.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Praline Crunch recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
