Praline

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 2
Servings 0
Time

Ingredients

  • 100
    g
    blanched almonds
  • 200
    g
    castor sugar
 

Method

 
Oven-toast almonds at 180 ºC for about 10 minutes. Remove and reserve. Heat sugar in a heavy-based saucepan until it melts into a liquid caramel syrup. Keep shaking saucepan to prevent sugar sticking. Immediately stir in almonds and coat well. Turn out on to a greased baking sheet and allow to cool. Before using, break into small pieces with a rolling pin. Store any leftovers in an airtight container. TOTAL KILOJOULE COUNT: 5 875 kJ (1 405 Cal).
 

Read more on: bake
 

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