These little golden treats make great token gifts and are perfect edible decorations for the Christmas tree. And they just happen to be delicious, too.
600g blanched almonds
550g castor sugar
gold card, gold leaf, cellophane and ribbon
1. Preheat the oven to 150C fan-forced or 170C conventional.
2. Spread the almonds on a baking tray and roast until lightly golden, about six minutes. The nuts need to be warm when they go into the caramel.
3. In a medium saucepan, mix the sugar with 60ml of water, bring to the boil and cook to a medium to dark caramel. Be careful with the caramel as it is very hot.
4. Tip the warm nuts into the caramel, stirring to coat thoroughly.
5. Pour your praline into rough circles (you could use rings for a neater result) on baking paper. Flatten out the circles with the back of a spoon or place some baking paper over the top and press down with a baking tray. Leave to cool.
6. Once the praline has set, transfer to rounds of gold card, decorate with some gold leaf, wrap in cellophane and tie with ribbon or twine.