Quick recipe finder Almond praline
By Phil Vickery From Ready Steady Cook
Ingredients
- 125g/4½oz caster sugar
- 50g/1¾oz toasted flaked almonds
- squeeze lemon juice
Method
Melt the caster sugar in a frying pan until it turns golden or reaches 300C/570F on a sugar thermometer – take care here as the sugar will be very hot.
Add the almonds and lemon juice, stir well and then spoon onto a silicon-lined baking sheet.
Leave to cool and then cut into wedges with a sharp knife.
Serve piled high in a small bowl.
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