Caramelised Almonds

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 100 g ( oz) caster (superfine) sugar
  • 50 g ( oz) blanched almond kernels, well roasted

Method

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.