Recipe type: Accompaniments
  • 75 g (3 ounce) caster sugar
  • 75 g (3 ounce) blanched almonds
  1. Put the sugar and almonds into a heavy-based saucepan and heat gently, stirring to melt the sugar.
  2. Cook until the mixture is golden brown.
  3. Pour onto a greased baking sheet and leave to cool and set.
  4. Break the praline into pieces and store in a tin.
  5. When required, crush between sheets of greaseproof paper with a rolling pin.

Substitute pecans for the almonds for a more buttery praline.

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