Posted by Annita on November 20, 2006
Caramel is such a useful medium in cake decorating.It can be drizzled to form abstract shapes or used in dipping fruits and nuts which gives a glossy glass like coating.Caramel when allowed to set hard can be crushed using a rolling pin and can be used in decorations.Praline is a delicious alternative to plain crushed caramel.
1.Line a baking sheet with foil and apply little oil over.
2.Dry toast the almonds/cashews until light brown.
3.Prepare caramel and when the bubbles subside add the browned nuts into it and mix well.
4.Pour the mixture thinly onto the foil and allow it to set.
5.Peel off the foil ,crush the almonds into pieces and then grind in a food processor/mixer .