125 g (4 oz) sugar
125 g (4 oz) blanched almonds
a little oil
125 g (4 oz) blanched almonds
a little oil
method
1. Put the sugar and nuts in the bottom of a heavy based pan. Cook on a very low heat, stirring constantly, until the sugar has melted and turned a golden brown colour. Be sure that all the nuts are well coated.
2. Brush a flat baking tray with oil. Spread the nuts and syrup onto the tray and leave to set.
3. Crush the praline with a rolling pin or food processor. It can be coarse or fine, according to personal preference. Alternatively, simply break it into uneven slabs. Use the praline as a garnish, or flavour ice cream with ground praline. Chunks of praline can also be stirred into a softened ice cream or bombe to provide a contrast in texture.
Variation Use peanuts, hazelnuts, walnuts or pecans instead of almonds.
Glazed nuts Melt the sugar as above and dip the nuts in one at a time. Remove and leave to cool on a sheet of greaseproof paper.
2. Brush a flat baking tray with oil. Spread the nuts and syrup onto the tray and leave to set.
3. Crush the praline with a rolling pin or food processor. It can be coarse or fine, according to personal preference. Alternatively, simply break it into uneven slabs. Use the praline as a garnish, or flavour ice cream with ground praline. Chunks of praline can also be stirred into a softened ice cream or bombe to provide a contrast in texture.
Variation Use peanuts, hazelnuts, walnuts or pecans instead of almonds.
Glazed nuts Melt the sugar as above and dip the nuts in one at a time. Remove and leave to cool on a sheet of greaseproof paper.
serving amount
makes 225 g (8 oz)
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
