Praline

Serves: 20

Edit

Update

Cancel

Total Time: 22

Prep Time: 2

Cook Time: 20

• Makes about 500g
• 300 gram(s) caster sugar
• 300 gram(s) blanched almonds

Method

1. First prepare a tray for the liquid praline to be poured onto. Either lightly grease a heavy baking tray, or better still, put a sheet of non-stick silicone liner onto a baking tray, and set the tray on a heat-resistant surface.
2. Put the sugar into a heavy, medium-sized pan and the almonds on top. Heat slowly, without stirring, until the sugar begins to melt. Now stir to bring the liquid sugar up and allow crystals to fall to the base. Continue heating and very slowly stirring until all the sugar has melted completely, and all the nuts are evenly coated in a good, caramel-coloured syrup.
3. Immediately pour the nut mixture onto the prepared tray and spread it a little. The shape doesn't matter. Leave it to cool.
4. Now, either snap it into large pieces to store in an airtight jar until needed, or crush and use it at once. This is a noisy job for a food processor, or a rather messy one for a pestle and mortar - but worth it. Recipe by Shona Crawford Poole

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!