This is the last part of my “Icecream with Nuts and Ice Magic (but fancy)” recipe from Recipe Club. It’s not particularly novel, but it did complete the dish. Together with the crunch of the white chocolate in the icecream and the crunch of the chocolate shell from the ice magic, the praline added extra crunch that went really well with the smooth icecream, creating a bit of a play of textures and sounds.
I took this recipe from the MasterChef Australia cook book which I got for Christmas. Really, it’s been a book that is more about the reliving of great moments from the TV series, but there are some cracking recipes in there as well. The praline is part of the sticky date pudding recipe (which I can also vouch for).
1/4 cup (~35g) of slivered almonds
1/2 cup (125mL or ~110g) of caster sugar
2 tablespoons (40mL) of water
Start by roasting the almonds. The way I do this is to put them on a piece of foil under the grill, and mixing them around every 30 seconds or so. Within a few minutes they should be smelling good and lightly browned.
Put a piece of baking paper onto a baking tray or sheet, and scatter the almonds onto it, over an area of roughly 20cm x 20cm. Let them cool while continuing with the recipe.
Combine the sugar and water in a saucepan, and cook over a medium heat. Instead of stirring (the candy will stick to a spoon), swirl the syrup regularly. The sugar will disolve, and begin to bubble a lot. Keep going until the syrup becomes a deep golden colour, like honey. This will take a few minutes.
Remove the saucepan and immediately pour over the almonds, and then tip the tray from side to side to cause the candy to cover all of the almonds.
Wait until it sets, and break into shards. They can be stored for a couple of days in an airtight container.