Praline

• 4 oz (100 g) whole, unblanched almonds
• 4 oz (10

Praline adds the most delicious flavour to many desserts and ice creams. Once prepared it can be kept for a limited time in a screw-topped jar.

Put the almonds and sugar in a large heavy pan. Set over low heat and stir occasionally until the sugar has melted and is beginning to caramelize. Continue to cook until the mixture is an even, dark-golden brown and the nuts are glazed. Draw off