Spread the sugar evenly over the base of a heavy stainless-steel saucepan. Scatter the nuts evenly over the sugar. Put over a low heat until the sugar turns caramel colour. Do not stir, carefully ...

Scoop the praline over the cake, after it has baked for the half an hour. Spread it out and place the cake back into the oven for a further ten minutes, or until a skewer comes out clean.

For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add ...

Treat dinner guests to Tom Kerridge's divine chocolate and salted hazelnut praline for dessert. It could also be made in a ...

Every time I take the train to Washington, D.C., I stop in Union Station for a box of Neuhaus chocolates. And then the ...