Almond Praline

• 1 cup caster (superfine) sugar
• 2 tbsp water
• 75g sliced almonds (or other nuts)

Line a shallow baking tray with baking parchment or grease with oil. Place sugar and water in a saucepan over low heat. Stir just until sugar has dissolved. Bring to the boil without stirring, brushing down sides of pot with water to prevent crystals forming.

Cook 2-3 minutes or until syrup turns a rich gold. Add nuts and pour at once into lined tray, tilting to spread out thinly. Cool then crush or break into shards. Store in an airtight container.