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Torroncino
Praline
Preparation info
- Makes about
1 litre
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2003
This is very convenient to keep on hand to scatter over ice cream or desserts. It will keep stored, covered in a glass jar in a cool place for a few weeks. You can use any nuts you like — alone or mixed.
Ingredients
400 g 14 oz 200 g 7
Method
Lightly grease a little butter or oil in a thin layer onto a large baking tray or, ideally, onto a marble work surface so the caramel can be poured directly onto it to cool.
Put the sugar into a heavy-bottomed saucepan and add a few drops of water. Cook the sugar on a medium heat until it is a deep, rich golden colour, taking care as it can burn in a second. Remove from the heat and sti