Put the almonds and sugar together with a cup of water and cook over a medium high heat until the mixture begins to thickens to thicken and caramelize. Stir continually. After 5-7 minutes the sugar will reach a point where the sugar begins to crystalise. Remove from heat for thirty seconds to encourage the crytalisation of the sugar then reteurn to heat for just under a minute stirring in the crystals that have formed on the edges of the pan.
Remove from heat and spread on a lightly oiled tray. Allow to cool completely. Break up with your hands or rolling pin if necessary. Serve with tea, coffee, fortified wine or sweet sherry.
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