Use this crumbly candied pecan confection to top ice cream, puddings, cakes and cupcakes, you can even add their sweet crunchiness to creamy fruit salads and lettuce salads.

Praline

1/2 cup granulated sugar
1/4 cup water
1/2 cup raw pecans or other nuts, skinned and toasted

1. Grease a 9-inch round cake pan and set aside.
2. Combine sugar and water in a 1-quart heavy-bottomed saucepan. Cook over high heat until mixture begins to turn a light caramel color, about 8 minutes. Brush down sides of saucepan 2 times with a pastry brush dipped in warm water to prevent sugar from crystallizing.
3. When mixture becomes caramel colored, quickly stir in hazelnuts with a wooden spoon, coating them completely. Remove from heat and turn mixture immediately into the prepared cake pan. Allow to cool completely, about 30 minutes.
4. Break praline into pieces and pulverize to a powder in a food processor, if desired. Praline will keep for several months, refrigerated or frozen, in a tightly sealed container. Bring to room temperature before using.

Makes about 1 cup praline.