(makes 100g)

INGREDIENTS

METHOD

• Crumble the bread but not too finely. In a small frypan over a medium heat place butter melt and 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.