Praline: How to make
100g caster sugar
3 Tbsp water
50g almond slivers, lightly toasted if you wish
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Step by step instructions
Step 1: Place the sugar and water in a small heavy saucepan and bring to a simmer. Do not stir but make sure that the sugar has dissolved in the early stages of heating.
Step 2: When the sugar is just turning a pale caramel (around 150C, you can use a sugar thermometer to check this), remove from the heat.
Step 3: Pour on to baking paper spead out on a metal tray or bench.
Step 4: Sprinkle over almonds and leave to cool.
Step 5: When cool, smash into pieces with a rolling pin. Sprinkle as a garnish.
To clean the pot
Once you have poured off the caramel, fill the pot again with water and bring to the boil. This will dissolve the caramel and clean up your pot.