Almond Praline ( Eggless Desserts Recipe)
by Tarla Dalal
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Added to 12 cookbooks
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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!
- 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.
- Remove from the flame, add the almonds and mix well.
- Spread the mixture on a greased flat surface and allow it to cool and harden.
- Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta).
- Store in an air-tight container and use as required.
- As sugar caramelizes quickly, make sure you pay attention during the melting process at step 1.
- Be very careful while making this recipe as hot praline mixture can cause burns very easily.
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