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Praline #2

ingredients

makes 225 g (8 oz)
125 g (4 oz) sugar
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.

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