Almond and Praline Cream

• 165 g (5¾ oz) blanched almonds
• 33 g (1¼

Preheat the oven to 170°C (325°F/Gas 3).

Line a tray with a silicone baking mat. Put the almonds and glucose in a bowl, and stir well to coat the almonds. Place the coated almonds onto the silicone mat and