Pralines

• 300 g (10 oz) caster sugar
• 150 g (5

In a heavy saucepan or frying pan, cook the sugar and cream over medium heat, until the sugar has dissolved, stirring only enough to prevent sticking, and without scraping down the sides.

As soon as the mixture is boiling rapidly, add the nuts, butter and salt. Let the mixture reach 165°C/320°F on a sugar thermometer, remove from the heat, stir in the vanilla, and beat vigorously with a