AMIGDALA PRALINE (ALMOND PRALINE)

1 c Almonds

1 tb Butter

4 tb Sugar

1 dr Lemon extract

Blanch almonds. Put butter, sugar, as well as almonds in frying vessel as well as brownish-red almonds to light-coffee color, stirring all the time with wooden spoon. Add dro of lemon extract to keep sugarine from srystallizing. Pour onto the buttered marble slab, the buttered platter, or buttered baking sheet. Spread out uniformly as well as let cool. Break in to pcs., or pulp to operate upon tarts or ice cream. —–