These almonds aren't actually burnt, there's just a deep caramel flavor that you're going to adore!
Food by Saskia van Deelen + Photography by Julia Cawley
Get tons of inspiration in Sweet Paul Magazine:
1/4 cup of water
1/2 cup sugar
1/2 teaspoon vanilla essence
1 teaspoon cinnamon
2 cups almonds with skin
- Heat the water in a pan on a medium heat. Stir in sugar, vanilla, and cinnamon. Bring mixture to a boil; simmer until sugar has dissolved.
- Once the sugar water is simmering and bubbly, add the almonds and mix evenly. To prevent the almonds from burning, they should be stirred continuously until the sugar settles on the almond kernels.
- Reduce the heat, stir for about 1 minute. Place the roasted almonds on a baking tray lined with parchment paper, and distribute them so that they do not stick together.
- Cool completely and allow to dry.
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