In a heavy skillet dissolve the sugar and the cream of tartar in the water over moderate heat, stirring, bring the syrup to a boil, and cook it over moderate heat, without stirring, until it is a light caramel. Add the almonds and swirl the skillet until they are coated with the caramel. Pour the mixture onto buttered foil and let it cool completely. Transfer the praline to a cutting board and chop it coarse. In a blender or food processor crush the praline pieces in batches. The crushed praline keeps in an airtight container for 3 weeks. Makes about 2 cups.