Yield: Enough to top 6 to 8 sundaes
This versatile topping can be used on more than ice cream; try it on cakes or yogurt.
Line a baking sheet with lightly oiled foil or a silpat. Stir sugar in a heavy skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into a deep golden syrup, stirring occasionally, about 3 1/2 to 4 minutes. Stir in almonds.
Immediately pour praline onto foil-lined baking sheet; spread with a wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces or coarsely chop in a food processor to desired size. Keep in an airtight container in the refrigerator for 2 weeks, or in the freezer.
Each serving: 130 cal, 5g fat (0g sat), 0mg chol, 0mg sodium, 21g carb, 1g fiber, 2g protein