Chili and rosemary praline                 

Ingredients                 

250ml   White sugar    

250ml   Whole almonds, unblanched 

2 Red chillies, deseeded            

1 stem of Rosemary           

pinch of Sea salt           

Method:                      

Roughly chop the unblanched almonds and the rosemary, mix together.               

Finely chop the deseeded red chillies and mix together with the almond mixture.              

In a medium saucepan over moderate heat, add the white sugar to the pan, followed by the almonds, chilli and rosemary.                     

Don't stir.

Simmer for 10 - 15 minutes until the melted sugar has a deep amber colour, the almonds are toasted, and the rosemary is aromatic.             

Pour onto a silicon mat and allow to cool.                

Once hardened, break into small pieces.

Enjoy as part of a dessert platter, as a crunchy element with soft cheese or as a naughty nibble with a glass of Leopard's Leap Sparkling.