Step 1

Step 1: Line a baking tray with baking paper. Combine Chelsea Caster Sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.

Step 2

Step 2: Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Add almonds. Pour onto prepared tray. Allow to cool. Break praline into shards. Serve.