
Naughty Nibble - Chili and Rosemary Praline
- 15 January 2021
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Naughty Nibble - Chili and Rosemary Praline
Naughty Nibble - Chili and Rosemary Praline
Chili and rosemary praline
Ingredients
250ml White sugar
250ml Whole almonds, unblanched
2 Red chillies, deseeded
1 stem of Rosemary
pinch of Sea salt
Method:
Roughly chop the unblanched almonds and the rosemary, mix together.
Finely chop the deseeded red chillies and mix together with the almond mixture.
In a medium saucepan over moderate heat, add the white sugar to the pan, followed by the almonds, chilli and rosemary.
Don't stir.
Simmer for 10 - 15 minutes until the melted sugar has a deep amber colour, the almonds are toasted, and the rosemary is aromatic.
Pour onto a silicon mat and allow to cool.
Once hardened, break into small pieces.
Enjoy as part of a dessert platter, as a crunchy element with soft cheese or as a naughty nibble with a glass of Leopard's Leap Sparkling.
Chili and rosemary praline
Ingredients
250ml White sugar
250ml Whole almonds, unblanched
2 Red chillies, deseeded
1 stem of Rosemary
pinch of Sea salt
Method:
Roughly chop the unblanched almonds and the rosemary, mix together.
Finely chop the deseeded red chillies and mix together with the almond mixture.
In a medium saucepan over moderate heat, add the white sugar to the pan, followed by the almonds, chilli and rosemary.
Don't stir.
Simmer for 10 - 15 minutes until the melted sugar has a deep amber colour, the almonds are toasted, and the rosemary is aromatic.
Pour onto a silicon mat and allow to cool.
Once hardened, break into small pieces.
Enjoy as part of a dessert platter, as a crunchy element with soft cheese or as a naughty nibble with a glass of Leopard's Leap Sparkling.