Caramelised Almonds

• 100 g (3½ oz) caster (superfine) sugar
• 50 g (1¾

Put the caster sugar in a saucepan with enough water to just wet and dissolve the sugar. Cook over medium–high heat until it reaches an even golden caramel. Remove from heat. Add the roasted almonds then remove each almond individually with a fork and place on a tray lined with a silicone baking mat. Allow almonds to cool completely. Store in an airtight container until required.