Praline is made from blanched almonds coated in caramel and is easy to make. Use to fold into ice-creams and chocolate desserts.
In a heavy-based saucepan, dissolve the caster sugar in
Tip in the blanched almonds and swirl the pan to coat them, then pour and scrape on to a buttered baking tray and leave until cold and set.
Break this up into pieces and put into a food processor. In a blender, crush to a uniform coarse texture. You have just made praline, which will keep in an airtight container for up to three weeks.
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