Almond Praline
Photography Aaron McLean.
INGREDIENTS
¾ cup whole, skin on almonds, roasted
¾ cup caster sugar
1/3 cup water
METHOD
Put the sugar and water in a small saucepan over a low heat until the sugar dissolves. Bring to the boil and cook for 8-10 minutes without stirring, until a good caramel colour. Take off the heat, add the nuts and swirl to coat them all in the caramel. Tip onto a lightly oiled baking tray and leave to cool. Roughly chop and store in an airtight container.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.