Recipe: Pralined Almonds

1/3 cup water

3/4 cup granulated sugar

2 cups whole almonds (untoasted)

1 tablespoon butter

In a medium saucepan, heat the water and the sugar until the temperature reaches 248F degrees on a candy thermometer. Remove the pan from the heat and stir in the almonds. Continue to stir until the sugar crystallizes and appears sandy. Return the pan to the stovetop and cook the almonds over low heat, stirring constantly with a heat proof utensil until the crystallized sugar liquefies and coats the nuts. This will take about 10 minutes. Don't overcook at this point or you'll risk burning the nuts. Remove the pan from heat and stir in the butter. Spread the nuts on a baking sheet to cool. Once cool, store in an airtight container for up to two weeks.

Yield: about 3 1/2 cups nuts.