Almond Praline

, from Issue #45.
Photography by Aaron McLean.
Almond Praline


¾ cup whole, skin on almonds, roasted
¾ cup caster sugar
1/3 cup water 


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.