Burnt almonds

Burnt almonds

Burnt almonds
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  • 250 g almonds, blanched
  • 250 g Dansukker Granulated Sugar
  • 0,75 ml water

Add the almonds, granulated sugar and water to a saucepan. Turn the heat up high until the water boils and the mass starts to bubble. Stir often using a fork.
Reduce the heat until the water has completely evaporated and the sugar has re-crystallised.
The sugar should melt but only such that it forms clumps around the nuts.
Tip the almonds out onto greaseproof paper and separate using a fork.

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