Almond or Ground Nut Pralines

1. 250 g (1/2 lb) sweet almonds.                                        3. 250 g (1/2 lb) granulated sugar.
2. 240 ml (11/2 gills) water.


    Blanch the almonds, dry and leave whole. Put the sugar into a strong saucepan, add the almonds and stir continuously over a very steady heat until the almonds are brown and brittle and the sugar sandy. Add the water. Stir until sugar is dissolved and beat until a hard ball will form when tested in water. Drop from a teaspoon in small heaps on to an oiled tin.