Blanch almonds; chop them roughly and dry well. Combine sugar in a small saucepan with lemon juice; melt it carefully over a medium heat until it takes on a good caramel colour. Add chopped almonds and stir constantly until they are brown also. Pour the mixture on to a flat tin that has been greased with salad oil, and let it cool.
When praline mixture is cold and hard, reduce it to a p