Comments on: Gluten-Free Candy: Almond Praline Recipe http://www.bookofyum.com/blog/gluten-free-candy-almond-praline-recipe-2483.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Gluten Free Menu Swap: Meal Plan Monday and Christmas Kitty Pictures | Book of Yum http://www.bookofyum.com/blog/gluten-free-candy-almond-praline-recipe-2483.html/comment-page-1#comment-41276 Gluten Free Menu Swap: Meal Plan Monday and Christmas Kitty Pictures | Book of Yum Mon, 29 Dec 2008 06:19:48 +0000 http://www.bookofyum.com/blog/?p=2483#comment-41276 [...] Baker Post Coming Soon! Stay Tuned! This was a very busy week but I did post an easy recipe for Almond Praline (Trust me! Easy! and So [...] [...] Baker Post Coming Soon! Stay Tuned! This was a very busy week but I did post an easy recipe for Almond Praline (Trust me! Easy! and So [...]

]]> By: yum http://www.bookofyum.com/blog/gluten-free-candy-almond-praline-recipe-2483.html/comment-page-1#comment-41273 yum Mon, 29 Dec 2008 05:32:14 +0000 http://www.bookofyum.com/blog/?p=2483#comment-41273 Hi PG, Color is your best indication- don't stress too much about it. Thickness isn't going to be that helpful, although temperature might be. We went by color and it worked beautifully. -Sea Hi PG,
Color is your best indication- don’t stress too much about it. Thickness isn’t going to be that helpful, although temperature might be. We went by color and it worked beautifully.

-Sea

]]> By: PG http://www.bookofyum.com/blog/gluten-free-candy-almond-praline-recipe-2483.html/comment-page-1#comment-41206 PG Sun, 28 Dec 2008 08:22:03 +0000 http://www.bookofyum.com/blog/?p=2483#comment-41206 this is such a wonderful yet simple recipe. I think I'll want to try it. But, I have one question, is the colour a good indication alone, is it possible to indicate how thick is the consistency of the caramel before pouring? this is such a wonderful yet simple recipe. I think I’ll want to try it. But, I have one question, is the colour a good indication alone, is it possible to indicate how thick is the consistency of the caramel before pouring?

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