Flaked almond brittle or praline

Flaked almond brittle or praline

By
From
Atelier Confectionery
Makes
450 g
Prep
5 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
150g toasted flaked almonds
300g caster sugar

Method

  1. Line a baking tray with a silicone mat and spread over the almonds.
  2. Heat the sugar in a heavy-based saucepan until the sugar has dissolved. The sugar will start to go a pale caramel colour. Move the pan around to get an even heat and continue to let the sugar cook until it becomes golden amber in colour.
  3. Pour the mixture onto the almonds, making sure it spreads evenly. Leave to set in a cool dry place.
  4. Once it has cooled and set, break into shards with a rolling pin. Store in an airtight container in a cool dry place for up to 2 weeks.

To make praline paste

  • Take 1 batch of flaked almond brittle/praline and break the brittle into pieces with a rolling pin. Blitz in a food processor until it becomes sandy and paste-like.

    This may be used as a topping or filling for chocolates and desserts. Store in an airtight container in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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