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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.