Praline

Praline

By
From
How to Cook Cakes
Makes
300 g
Photographer
Peter Cassidy

Praline is very versatile and an important ingredient in many classic cakes. Use shards of praline to decorate puddings, or grind to a powder to decorate cakes or to stir into ice creams or cream puddings.

Ingredients

Quantity Ingredient
oil, to grease
150g blanched almonds
150g caster sugar

Method

  1. Very lightly oil a baking sheet.
  2. Put the almonds and sugar in a heavy-based sauté or frying pan and set over a low heat. As the sugar begins to melt and brown, use a fork to very gently encourage the unmelted sugar to the sides of the pan to melt and caramelise.
  3. When the almonds start to make a cracking sound and all the sugar is a rich golden colour, tip the mixture onto the oiled baking sheet and flatten using the fork. Set aside to cool completely and harden.
  4. Once cooled and hardened, the praline can be broken into pieces or pounded with a pestle and mortar or in a food processor to a fine or coarse powder, according to how you intend to use it.
Tags:
cakes
baking
Leiths
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