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6 to 8
servingsEasy
Published 1989
First you must prepare the red pralines unless you do not mind not having the red color sticking to the cake, in which case you can purchase some excellent French or British pralines (Crabtree and Evelyn) and use them in their light brown robe. The taste is identical.
Lightly toast the almonds in a preheated 325°F oven 10 minutes so they are very pale and very dry; cool them. In a superclean stainless steel skillet, combine the water, sugar, vanilla, and red food coloring. Bring to a boil and cook to the hard crack stage; add the almonds and toss them into the sugar very quickly to coat them as evenly as possible. The sugar syrup may crystallize; this is no