Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
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 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