Almond Praline

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Almond Praline


A scrumptious crunch topping that can be used in many desserts, especially sundaes. The crunch of almonds together with caramelized sugar imparts a wonderful texture to recipes. While i have included it in the recipe of chocolate nougat cake, but it can even be eaten by itself!

Preparation Time: 
Cooking Time: 
Makes .75 cup

Ingredients

1/2 cup blanched and roasted almonds (badam)
1/2 cup sugar
1/2 tsp vanilla essence
oil for greasing


Method

  1. Combine the sugar and vanilla essence in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes or till the sugar melts, while stirring continuously.
  2. Remove from the flame, add the almonds and mix well.
  3. Spread the mixture on a greased flat surface and allow it to cool and harden.
  4. Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta).
  5. Store in an air-tight container and use as required.

Handy tips:
  1. As sugar caramelizes quickly, make sure you pay attention during the melting process at step 1.
  2. Be very careful while making this recipe as hot praline mixture can cause burns very easily.

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