Orange Caramel Sauce With Almond Praline Recipes

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ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

ALMOND PRALINE



Almond Praline image

Categories     Quick & Easy     Almond     Summer     Gourmet

Yield Makes 2 cups

Number Of Ingredients 2

1 cup sugar
1 cup slivered almonds (about 6 ounces)

Steps:

  • Line a baking sheet with foil. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add almonds, stirring until coated well, and cook, stirring, until fragrant, about 1 minute. Working quickly, with a metal spatula spread mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes. Chill praline on foil until hard, about 15 minutes. Chop praline. Praline may be made 1 week ahead and kept in an airtight container in a cool, dry place.

ORANGE CARAMEL SAUCE WITH ALMOND PRALINE



Orange Caramel Sauce with Almond Praline image

Categories     Condiment/Spread     Milk/Cream     Citrus     Dairy     Nut     Dessert     Christmas     Orange     Almond     Winter     Edible Gift     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 8

2 cups sugar
1/3 cup water
1/4 cup frozen orange juice concentrate, thawed
1/2 cup whole blanched almonds, toasted (about 2 1/2 ounces)
1/2 cup whole unblanched almonds, toasted (about 2 1/2 ounces)
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
2 teaspoons minced orange peel (orange part only)

Steps:

  • 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.)

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