They are virtually a must at every fair and are a delight for young and old alike: caramelised almonds. But what to do when there’s currently neither fair nor market nearby? Just make them at home! It’s really quite simple – we’ll show you how.
Servings: 200 g
Units: Metrisch Imperial
Line a baking tray with baking paper.
Place the almonds, sugar, water and spices (if using) in a cast iron or chrome steel pan, mix briefly.
Bring to the boil without stirring.
Then reduce heat and cook over medium heat for about 5 minutes, stirring occasionally, until the water evaporates and the sugar is dry.
Then continue stirring until the sugar melts and has nicely coated the almonds. This takes about 5 minutes.
Then immediately transfer the almonds to the baking paper and spread them out with two forks. Leave to cool.
The almonds will keep for about 1 month in an airtight container.
Tip: If there is still some caramel left in the pan, you can easily dissolve it by adding some water and bringing it to the boil.
Get all the ingredients you need at Farmy !