Praline: Food24: Recipes

Praline

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Ingredients

Method

Toast almonds in the oven at 180 ºC for 10 minutes. Remove and set aside.
Heat sugar in a heavy-based saucepan over low heat (to prevent burning) until it melts into a liquid caramel-coloured syrup.
Immediately stir in almonds to coat well.
Turn out onto a greased baking sheet and allow to cool.
Before using, break praline into small pieces with a rolling pin. Store in an airtight container.
When ready to use, crush finely in a food processor, using the steel blade, and fold into meringue mixture just before shaping.

Makes 150 g.

Servings: Change Serving

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Tip of the day

No cream, low cal
Substitute evaporated skim milk for cream in frozen desserts, puddings, pie fillings, and sauces. It's especially compatible with caramel, butterscotch, and chocolate.

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