Praline

Preparation info
    • Difficulty

      Easy

Appears in

By Ben Shewry

Published 2012

  • About

Ingredients

  • 200 g (7 oz) caster (superfine) sugar
  • 50 ml (

Method

Bring the sugar and water to a rapid boil in a heavy-based saucepan. Continue to boil without stirring until a golden caramel forms, add the almonds and carefully swirl the pan to coat the almonds. Carefully dip the base of the pan in a bowl of cold water to stop the caramel overcooking. Pour the hot caramel mix onto a tray lined with baking paper. Cool to room temperature, then crush, in batch