Caramelised almonds
30 min
A simple recipe from Italy, where caramelised almonds are popular round Christmas. Great as part of a posh food hamper or to have on hand for guests. Typical mostly of southern Italian regions where the best almonds grow, this recipe for "Mandorle zuccherate" can't be beat!
tea
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Ingredients
Makes: 500 g candied almonds
- 500g whole almonds, skin on
- 500g granulated sugar
- 500ml water
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Place all ingredients in a large saucepan over medium heat. Stir and cook until the water has evaporated and the mix starts crackling. Keep stirring with a wooden spoon so the almonds don't stick to one another. Cook until the sugar hardens, about 20 minutes.
- Transfer the almonds onto a cold work surface (a marble counter or slab, or a chilled plate) and space them apart while still warm, so they don't stick together.
- Cool and serve straightaway, or store in glass jars with airtight lids and keep for weeks in a cool, dark place.
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