Praline from The Times Cookery Book by Katie Stewart
Praline adds the most delicious flavour to many desserts and ice creams. Once prepared it can be kept for a limited time in a screw-topped jar. Put the almonds and sugar in a large heavy pan. Set o...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
Ingredients
- 4 oz (100 g) whole, unblanched almonds
- 4 oz (100 g) granulated sugar
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