Monday, November 17, 2008

Caramelized Almonds

1 cup almonds
1 cup granulated sugar
1/8 cup water

Use a saucepan or pan dedicated to candy-making or sugar, as caramelized sugar staining may be hard to remove in clean-up.

Spread the sugar on the bottom of the pan, add water and bring to a boil, swirling pan carefully to dissolve the sugar. Once the sugar is translucent, lower heat just a bit and add almonds, swirling again to coat. With metal utensils (fork, spoon, spatula), stir until the moisture evaporates and the contents of the pan look like almonds in white powder. Take pan off the heat for a couple of minutes.

Place pan back over the hit, mixing constantly. The sugar will melt almost immediately (tend to this carefully!) and then caramelize. Move the pan on and off the heat to control the caramelization - It can burn in a matter of seconds. When the sugar glaze is a medium amber color, take them off the stove and pour out immediately onto a Silpat or an aluminum baking pan, spreading them out and separating with forks. Work quickly as the sugar will set up within seconds.


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