Almond Praline

This is simple, just needs a little care and focus, but the praline can be used in lots of ways.

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Pop it into the food processor to make a caramel rubble to top cakes with, I do that for the Apple Chunk Cake

https://scarletrosita.wordpress.com/2013/01/29/apple-chunk-cake-this-cake-will-change-your-life/

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Or huge slabs to decorate the top of a cake like

https://scarletrosita.wordpress.com/2013/02/15/mexican-chocolate-coffee-cake/

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Almond Praline

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2 cups caster sugar
3/4 teaspoon bicarbonate of soda (baking soda)
1 cup whipping (light) cream
1 tablespoon butter
2 cups whole almonds

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Line 2 baking sheets with parchment paper.

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In a large saucepan (I use my jam pan), mix together sugar and baking soda.

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Add cream and place over low heat.
Keep stirring as it warms so as to dissolve the sugar crystals.

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You may need to use a wet brush to dissolve any sugar as it crystallises.
Now turn the heat up high.

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Allow to boil until golden brown and mixture reaches 235ĖšF or 125ĖšC on a sugar thermometer.
Add in the butter and almonds.

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Mix well until the butter has melted and its all well combined.

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Pour the mixture onto the prepared baking sheets.

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Allow to cool completely.

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Use how you like best

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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.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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3 thoughts on “Almond Praline

  1. Pingback: Mexican Chocolate Coffee Cake | scarletrosita

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