Praline

Praline

By
From
Desserts
Makes
20 servings

This is a great partner to chocolate, walnut and coffee desserts and can be used in so many ways. Use small shards on ice cream, or blend in a food processor to a sand-like dust to sprinkle over desserts. It’s also fantastic sprinkled in a fine layer onto a non-stick baking mat on a baking tray and baked at 180ºC for 4–5 minutes, then cut into shapes while still warm to create fine biscuits – very cheffy I know, but it looks fab.

Ingredients

Quantity Ingredient
150g caster sugar
100g almonds, flaked and toasted

Method

  1. Heat the sugar in a non-stick pan. Make sure the sugar dissolves and the colour is a nice caramel (the praline can taste bitter if it colours too much). Pour the almonds into the caramel and stir quickly.
  2. Pour the mixture onto a non-stick mat or onto a sheet of greaseproof paper on a baking tray to cool. Spread the praline out to a thickness of about 1cm.
  3. When the praline has set, lightly crush with a rolling pin or break into shards to serve. It can be stored in an airtight container.
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