Praline

• 30 g whole almonds, unskinned
• 30 g sugar

Put the almonds and sugar into a small heavy-bottomed saucepan on a low heat. Do not stir. Gradually the sugar will melt and turn to caramel. When this happens, and not before, rotate the saucepan so that the caramel coats the almonds. By now the almonds should be popping. Turn on to a lightly oiled tin, allow to get cold and then crush to a rough powder.