Praline (Nut Brittle)

Ingredients:
1 cup      250 g      Nuts blanched, toasted and still warm
2/3 cup   150 mL    Water
2 cups    500 mL    Sugar

Recipe:
1.Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time.

2.When syrup boils stop stirring and boil until temperature reaches 320° - 330° (160° - 165°C). Syrup will be a light caramel color.

3.Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts - shaking pan carefully to mix quickly.

4.Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.

5.When brittle has cooled, it can be broken into pieces and dipped in chocolate.

6.Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.