Appliance: Gaggenau Induction Cooking time: 20 minutes Ingredients: Castor sugar 200g Water 20ml Almond 20g Pistachios 20g Walnuts 20g Cashewnut 20g Hazelnut 20g Salt – to taste

Directions: Place the saucepan on the Gaggenau Induction on level 7, add sugar, water, and a pinch of salt to make caramel. In the meantime, chop all nuts and keep it aside. Put the chopped nuts on parchment paper and pour the caramel on it, allow it to cool. Break the praline into pieces and blend it into a smooth thick paste by adding some water. Store it in an airtight container.