Almond Praline
Photography by Aaron McLean.
INGREDIENTS
¾ cup whole, skin on almonds, roasted
¾ cup caster sugar
1/3 cup water
METHOD
Put the sugar and water in a small saucepan over a low heat until the sugar dissolves. Bring to the boil and cook for 8-10 minutes without stirring, until a good caramel colour. Take off the heat, add the nuts and swirl to coat them all in the caramel. Tip onto a lightly oiled baking tray and leave to cool. Roughly chop and store in an airtight container.
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