Don't be scared of making your own praline. It's actually incredibly easy, you don't need any specialist equipment and once you've mastered the technique you can make endless variations by adding different nuts to the sugar. You can use this praline in my praline and amaretto frosting recipe.
1 cup of caster sugar
4 tbsp water
100g toasted flaked almonds
- Line a baking sheet with baking paper and set to one side.
- In a thick bottomed pan gently heat the sugar and water until the sugar is completely dissolved.
- Increase to a high heat and boil the sugar mixture for around 5-7 minutes, without stirring, until it has turned to a golden brown colour. Remove from the heat and allow the bubbles to stop. Add the almond and stir through, then pour the mixture out on to the baking tray. Do not touch the mixture - it will be very hot for quite a long time and will give you a nasty burn if you're not careful. Hot sugar hurts!
- Once the praline has cooled and set hard break into shards and store in an air tight container until ready to use.