July 27, 2020 | 02:46 PM
1 cup granulated sugar
4 tablespoons water
1 cup toasted slivered almonds
1 pint vanilla ice cream
Grease a heavy baking sheet or line with a silicon mat or non-stick parchment.
Place sugar and water in medium saucepan and stir just to combine.
Bring mixture to a boil over medium-low flame, resisting the temptation to stir (as that would encourage unwanted crystals to form).
Continue to boil until carmelization occurs and the sugar/water mixture turns a rich, golden-brown color. Working quickly, turn off heat, stir in almonds, and pour hot mixture onto prepared pan, spreading it out a bit with a wooden spoon.
When cool (in about 20 minutes), break the hardened slab into inch-sized pieces. Place chunks in a food processor or blender and pulse until pulverized.
Cut cantaloupe in half, remove seeds and cut into six wide wedges. Divide cantaloupe among six serving dishes, top with a scoop of vanilla ice cream, and sprinkle generously with almond praline. Reserve extra praline in jar or container with tight-fitting lid.
This recipe makes a generous amount of praline, which keeps for weeks in an air-tight jar or container.
California Cantaloupe Advisory Board
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