Pralin for Soufflés, Creams and Ices

Ingredients

• 500 grammes caster sugar
• 500 grammes unblanched almonds
• oil

Instructions

1. Melt 500 grammes of caster sugar very gently in a copper pan and cook it to the degree of deep golden caramel; or cook the sugar by the ordinary method and stop it at that degree.
2. Mix in 500 grammes of thoroughly dry unblanched almonds, or the same weight of hazelnuts, or half almonds and half hazelnuts, according to the use for which the pralin is intended.
3. Turn the whole out onto an oiled marble and leave to cool.
4. Pound in a mortar and pass through a fine sieve.
5. If the pralin is to be kept, store it dry in well-closed boxes.