(makes 100g)

INGREDIENTS

METHOD

In a food processor crumble the bread, but not too finely. In a small frypan over a medium heat place butter and melt. Add bread. Cook stirring occasionally until crisp.

Sprinkle bread with sugar and spice and stir. Continue to cook stirring frequently until crumbs begin to caramelise and are a pale golden colour.

Transfer praline to a low-sided tray and leave to cool. Store in an airtight container for up to 2 weeks or in the freezer as a standby.