Crushed Candied Almonds
I wanted to make something to use as a topping for desserts.
The key is to coat the almonds in the syrup as quickly as you can.
Be careful not to over-crush the candied almonds, or you'll end up with a powder.
It's also really good if you just break the 'sheet' into randomly pieces.
Don't use a rubber spatula. Recipe by Miupon
Crushed Candied Almonds
I wanted to make something to use as a topping for desserts.
The key is to coat the almonds in the syrup as quickly as you can.
Be careful not to over-crush the candied almonds, or you'll end up with a powder.
It's also really good if you just break the 'sheet' into randomly pieces.
Don't use a rubber spatula. Recipe by Miupon
Open in Cookpad AppSteps
- 1
Spread out the almonds on a baking sheet lined with parchment paper. Roast for 10 minutes at 170°C. Leave to cool.
- 2
Heat the sugar until it turns a caramel color. From here on, speed is key!
- 3
Take it off the heat, add the almonds, and work quickly to fully coat with the caramel.
- 4
Cover with parchment paper, and use a rolling pin to roll out the mixture. Be careful not to burn yourself! Leave as-is to cool completely.
- 5
Break into pieces in a food processor or in a plastic bag.
- 6
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