Made from nuts, praline can be added to ice cream or used to coat chocolate truffles.

Recipe from: 05 November 2012
Preparation time: 15 min
Cooking time: 10 min


  • 65
  • 65
  • 50
  • 50
    nibbed almonds
Servings: Change Serving


Brush a stainless steel tray with a thin layer of vegetable oil. Set aside until ready to use.

Put the sugar and water in a heavy-based saucepan and set over low heat until the sugar has completely melted and is beginning to boil.

Wash down the inside of the pan with a pastry brush dipped in cold water to prevent any crystals from forming. Cook the sugar until it turns a deep amber colour.

Add the hazelnuts and almonds and continue to cook gently until the caramel becomes liquid again.

Pour out onto the oiled tray and allow to cool.

Remove the praline from the tray and chop finely, almost to a powder.

Taken from Liam Tomlin's cookbook, Lessons with Liam.

Read more on: boil  |  nuts

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