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 oz blanched almonds
  • butter, for greasing


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 and without stirring, until it is a pale caramel colour.

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.