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!
Makes: 500 of caramelised almonds
500g whole almonds, skin on
500g granulated sugar
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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.