Almond praline, to be precise. My original intention was to make almond praline cake, which of course begins with making the praline. I ended up making so much almond praline, and so much almond praline buttercream icing, that I had to make two more cakes on top of the original almond praline cake just to use it all up: obivously not literally on top as that would be, though delicious, structually unsound.
The closest I can manage to a pun on the word "praline" is this extract from the Dead Parrot Sketch.
Praline: I understand that this is Bolton.
Praline: Well, you told me it was Ipswich.
Shopkeeper: It was a pun.
Praline: A pun?
Shopkeeper: No, no, not a pun, no. What's the other thing which reads the same backwards as forwards?
Praline: A palindrome?
Shopkeeper: Yes, yes.
Praline: It's not a palindrome. The palindrome of Bolton would be Notlob. It don't work.
I took a picture at the beginning because I wanted to remember the sheer amount of sugar that went into this. Taken near the start of the caramelisation process or, as I like to think of it, SUGAR TURNING BLACK AND ALIVE.
Finally, here is the almond praline post- being put in a plastic bag and pounded for ages.
It tastes pretty good on its own. And now I have mastered praline I feel I would be fairly confident attempting brittle! Maybe even nougat someday! Hurray!