Praline

• 2 ounces toasted pecans
• 1 ounce sliced toasted almonds
• 2

Butter a baking sheet and set it aside.

Coarsely chop the nuts.

Combine the sugar and water in a heavy-bottomed saucepot. Over low heat, dissolve the sugar in the water. Increase to high heat and cook the sugar until it is a golden amber color.

Stir the nuts into the caramel and then pour the mixture onto the buttered baking sheet. Be careful, as the caramel is very hot.