Praline Candy

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Preparation info

  • β…“ pound or


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ΒΎ cup sugar
  • ΒΌ cup water
  • ΒΌ teaspoon cream of tartar
  • Β½ cup blanched almonds


  1. Combine all the ingredients in a heavy pan. Heat while stirring until the sugar dissolves.

  2. Continue to heat without stirring until the mixture turns the color of maple syrup. To avoid overbrowning the almonds, the pan may be shaken gently once or twice.

  3. Pour immediately onto a buttered cookie sheet or into the bottom of twelve buttered muffin tins (lΒ½ inches in diameter). Allow to cool before using.

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