ALMOND PRALINE, RUM & RAISIN BAR

MAKES 8 PIECES PREP 20 MINS + SETTING

In a small bowl, combine ⅓ cup raisins and 1 tbsp rum. Set aside. Line oven tray with baking paper. In a saucepan, heat 1 cup caster sugar and ⅓ cup water. Stir until sugar has dissolved and bring to boil. Boil, not stirring, 6-7 minutes until golden (see below). Add 1 cup toasted blanched almonds and toss to coat. Pour onto tray and sprinkle with ½ tsp sea salt. Set aside 30 minutes. Line an 18 x 28cm slice pan with baking paper. Pat raisins dry with paper towel. Chop almond praline. In a large bowl, combine 400g melted dark chocolate, raisins and most of the praline. Spread into pan. Top with remaining praline and silver cachous.