Cooking with Chef Kimberly: Praline Cups

The recipe for the Praline Cups 1lb 2oz Butter2lb Sugar1lb Light Corn Syrup1lb Cake Flour8oz Ground Almonds8oz Sesame SeedsCream the butter and sugar. Scrape the bowl. Add the remaining ingredients and mix only to incorporate. Best if the dough is chilled and rested for a couple of hours.Scoop into the desired size and place well spaced on parchment or silpat mat. Bake at 350F until the dough is golden brown. Remove from oven and let set 10-20 seconds before molding over the desired cup/bowl. When cooled, remove and fill with desired ingredients. Serve immediately. Praline Cups can be saved in cool dry place for a day. The raw dough will keep in the refrigerator for 2-3 weeks in an air tight container.