Praline

• oil for greasing
• 125 g (4 oz) unblanched almonds
• 125

Oil a marble surface or baking sheet. Place the nuts and sugar in a small heavy-bottomed saucepan. Set over a low heat until the sugar starts to melt. Continue cooking, stirring occasionally until the sugar goes a dark brown. The sugar may go lumpy at first but it will dissolve as it colours. When the mixture is a good caramel colour, pour it quickly on to the prepared surface. Leave until it i