This is a wonderful thing to have in stock. Beautiful on ice, cakes and confectionery.
- 165 gram almonds with skin or 150 gr peeled almonds.
- 275 gram sugar
- 30 gram butter
Pour boiling water into bowle of almonds and let it rest for 10 minutes.
Drain water and remove the skin from the almonds. Squeeze it between your fingers with the pointed end facing out .
Wipe well on a paper towel, change to dry paper and let rest to dry, overnight. Or they can be dried in the oven for about 30 minutes at 115 F degree.
Chop with knife or use food processor, until it’s a variety of smaller and larger pieces.
In a wide saucepan or frying pan melt the sugar until light brown caramel.
Add the chopped almonds. Stir and turn the mixture a couple of minutes so everything is covered in caramel.
Add the butter and let it melt, while constantly stirring.
Spread caramell on a baking paper and let it cool. Then break it into pieces or hammer with the bottom of a drinking glass or a rolling pin.
Store in zip lock bag or container for months.
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