If you take a bite of the finished Oatmeal Praline (which I don’t recommend, however tempting), you’ll find that it’s stubbornly hard. But don’t worry. Once you’ve smashed it into bits, folded it into your favorite ice cream, and left it in the freezer a bit, the pieces will soften up perfectly and become toothsome nuggets.

　　

Ingredients

makes 1 cup (175 g)

　　3/4 cup (75 g) rolled oats (not instant)

　　1/2 cup (100 g) sugar

　　Pinch of coarse salt

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from the oven.

　　

Step 3

Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.

　　

Step 4

Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke. Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly). Return the foil to the baking sheet.

　　

Step 5

Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle with the salt and let cool completely. Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin.

　　

Mixing It In

Step 6

Fold the Oatmeal Praline pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.

　　

Storage

Step 7

The Oatmeal Praline can be stored for up to 1 week in an airtight container in the freezer or at room temperature.

　　The Perfect Scoop