This classic French praline gets a new and incredibly delicious caramel and chocolate makeover. These will keep well in a cool place for up to a week but beware: they will disappear rapidly once opened.

To make a super homemade gift, line pretty boxes with tissue paper or waxed paper, fill with the almonds pop on the lid and tie with a pretty ribbon bow.

Makes about 80 pieces

100g skinless whole almonds

1tsp unsalted butter, softened plus extra for greasing

75g caster sugar

40g flaked almonds, finely chopped

150g milk chocolate, chopped

150g dark chocolate, chopped

2 tbs cocoa powder

Method

Preheat the oven 180c gas 4, 350f. Line a large baking sheet with parchment paper, then scatter the whole almonds and toast for 8 – 10 minutes until pale golden. Set aside to cool. Meanwhile, lightly grease a medium mixing bowl with butter and set aside.

Tip the sugar into a medium heavy based saucepan, add 2tbs of water and set over a low – medium heat to dissolve the sugar, without stirring. Use a clean pasty brush dipped in hot water to brush away and dissolve any sugar crystals that form on the sides of the pan. Bring to the boil and cook steadily until it becomes a honey – coloured caramel.

Working quickly, tip the chopped flaked almonds into the pan and mix well to coat. Cook for 30 seconds to darken the caramel a shade more and toast the nuts. Add the whole almonds to the pan with the butter and a pinch of sea salt flakes. Take of the heat, stir to coat the almonds in the nutty caramel. Tip into the greased mixing bowl and cool for 1 minute.

Tip the mixture onto the lined baking tray, used to roast the almonds, and working quickly use 2 teaspoons to separate the mixture into individual caramel coasted nuts. Set aside until cool, then chill on the baking tray for at least 30 minutes.

Meanwhile melt both chocolates together in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then take off the heat and leave to cool slightly, spoon halt the melted chocolate over the cold nuts on the baking tray, stir well to coat each one. Separate out any nuts that have clumped together, and chill again for 10 minutes, or until the chocolate has set.

Stir the remaining chocolate through the nuts on the baking tray and give them a second coat, then separate them out again and leave to harden. Dust the nuts with cocoa powder, then pack into gift bags or boxes.