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    • 120g blanched almonds, split or halved
    • 120g golden or white caster sugar


    1. Spread the almonds on a paper-lined baking tray, and toast under a grill or in a hot oven until golden brown - taking care not to burn the almonds. Leave to cool on the baking tray.
    2. Dissolve the sugar in a small, heavy-based pan in 2 tablespoons water over low heat. When it is a clear liquid, increase the heat and allow the mixture to caramelise and take on a rich orange colour. Immediately remove from the heat and carefully pour over the toasted nuts. Leave to harden.
    3. When the praline is cold, remove from the baking paper and break into pieces. Place in a thick plastic bag and crush into small pieces using a wooden mallet or rolling pin. To make powdered praline, grind the pieces in a food processor. Store the praline mixture in an airtight container until you are ready to use it for flavouring ice cream, cakes and French butter cream.

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