Praline

Praline

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

Ingredients

Quantity Ingredient
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. Allow to cool completely.
  4. Once cooled and hardened, the praline can be broken into pieces or pounded with a pestle and mortar or food processor to a fine or coarse powder, according to how you intend to use it.
Tags:
Leiths School of food and wine
cookery course
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