Praline

• 4 oz (100 g) granulated sugar
• 4 oz (100

Put the sugar and almonds into a heavy-based saucepan or frying pan and cook over moderate heat, stirring all the time, until the mixture is golden brown and the nuts are glazed. Quickly pour mixture on to an oiled baking tray and leave until completely cool and hard. Then break in pieces and finely crush the praline with a rolling pin.

Praline will keep for 6 months stored in an airtig