This is simple, just needs a little care and focus, but the praline can be used in lots of ways.
Pop it into the food processor to make a caramel rubble to top cakes with, I do that for the Apple Chunk Cake
Or huge slabs to decorate the top of a cake like
2 cups caster sugar
3/4 teaspoon bicarbonate of soda (baking soda)
1 cup whipping (light) cream
1 tablespoon butter
2 cups whole almonds
Line 2 baking sheets with parchment paper.
In a large saucepan (I use my jam pan), mix together sugar and baking soda.
Add cream and place over low heat.
Keep stirring as it warms so as to dissolve the sugar crystals.
You may need to use a wet brush to dissolve any sugar as it crystallises.
Now turn the heat up high.
Allow to boil until golden brown and mixture reaches 235˚F or 125˚C on a sugar thermometer.
Add in the butter and almonds.
Mix well until the butter has melted and its all well combined.
Pour the mixture onto the prepared baking sheets.
Allow to cool completely.
Use how you like best
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)
Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.