- 2 cups blanched almonds
- 2 cups sugar
- ¼ cup water
Preheat oven to 160 C. Roast the almonds for 10 minutes until fragrant. Spread on a baking tray, lined with parchment paper.
In a small pot, mix the sugar and water over high heat. Stir until sugar is dissolved. Then stop and bring to boil. Do not stir mixture again or sugar will crystalize. Boil mixture until a deep amber colour is reached. Pour caramel on top of almonds (careful, caramel is very HOT! Don’t be tempted to touch with your fingers and make sure no kids are around). Leave to cool completely and harden. Peel off parchment paper and cut with your hands into big pieces. Store in a covered container, lined with parchment paper.