Perfect for cake decorating or crushed up like a praline. Gorgeous over ice cream…
- 75g flaked almonds
- 300g white caster sugar
- bronze sprinkles, optional
- unflavoured oil
Line a baking try with greaseproof paper and lightly grease with a little oil. Scatter the almonds over the tray and leave to one side.
Place the sugar in a large non-stick frying pan and shake it so it is an even layer. Place the pan on a medium heat and gently and carefully melt the sugar. Do no stir it or it’ll crystallise, just give it a swirl to mix all together. As soon as all the sugar has melted and is a beautiful deep golden colour, remove from the heat and pour over the almonds, so you have a large sheet of caramel brittle. Quickly sprinkle with the bronze sprinkles, if using and leave to one side to set.