Almond Praline Or Brittle
|Caster sugar||3 Tablespoon|
|Almonds||8 Ounce, unpeeled|
In a small saucepan, caramelise the sugar with a little water.
Add the almonds, which should not have been peeled, only wanned a little.
Stir them into the toffee-like syrup and turn out on to an oiled dish.
Leave to get cold before chopping or grinding.
Note: Chopped praline is used in France as a cake decoration, with butter cream.