- December 2005
- 200g caster sugar
- 200g blanched whole almonds
- Line 2 baking trays with baking paper. Place the sugar in a medium heavy-based pan and put over a high heat, without stirring, until the sugar caramelises to a light golden brown. Add all the almonds and stir well – the mixture may crystallise but don’t panic, just heat the mixture over a high heat, turning it with a metal spoon until it caramelises again.
- Remove from the heat. Working quickly, use a metal spoon to place small heaps of almonds onto the baking trays – use a second spoon to help remove the almonds. The mixture will set quite quickly so if it becomes difficult to work with, heat through gently and continue.
The caramelised almonds will keep for up to 2 days in an airtight tin. If kept exposed to the air, the sugar will go sticky and dissolve.
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