John Myers
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Roasted Almonds – My Fine Version
The perfect roasted almonds – my fine version recipe with a picture and simple step-by-step instructions.
- 100 g Unpeeled almonds
- 100 g Sugar brown
- 50 ml Water
- 1 Msp Cinnamon
- 20 ml Rose water
- 3 drops Bitter almond flavor
- 10 g Butter
preparation
- For the finished hot almonds you need a heat-resistant greased mold at the end of the cooking process – and because you are constantly stirring during preparation, and then it has to be done quickly at the end, it makes sense to fill the mold with a little oil right at the beginning brush out
preparation
- Boil the water and sugar in a high pan (I have a pan with a special stirrer for roasted almonds – but it also works with a normal pan) – now add a little cinnamon and the almonds – the whole thing is now on level 10 (of 12 possible) approx. 10 minutes gently simmered – stir again and again
- then add the rose water and the bitter almond extract – simmer for another 10 minutes – the whole time you should stay on the stove and stir so that you can keep an eye on the almonds – when the liquid is almost overcooked, the mixture begins to be tough – then the sugar begins to crystallize completely white – the almonds look dry and whitish (keep stirring!) – finally comes the phase where the whitish sugar begins to melt and now the almonds are coated with the caramel by stirring – be careful with the Heat so nothing burns!
- Now the last thing is a piece of butter – this gives the almonds a nice shine and they do not stick together – if the butter has combined well with the almonds (stir, stir!) Then the almonds are immediately placed in the prepared form, brushed with oil, poured out
Conclusion!
- the whole thing sounds laborious …. but the really bad thing about the production is not the stirring but the WAIT until the almonds have finally cooled down and you can enjoy them safely (;-))) … whoever they are did it himself he’ll do it again and again …. mhhhhhh
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