Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Praline is made from blanched almonds coated in caramel and is easy to make. Use to fold into ice-creams and chocolate desserts.


  • 225 g/ 8 oz caster sugar
  • 175 g/ 6


In a heavy-based saucepan, dissolve the caster sugar in 100 ml/ 4 fl oz water over a moderate heat, stirring with a wooden spoon until the syrup boils, then reduce the heat and continue to cook, uncovered