Praline

Name: Praline
Yield: 0 serving
Cuisine: Bake
Ingredients: 100.00 g almonds blanched; 200.00 g castor sugar

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By Food24 November 03 2009

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Ingredients (2)

100.00 g	almonds — blanched
200.00 g	castor sugar

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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).