Roasted almonds

Ingredients for 1 servings:

• 300 g almonds, peeled (alternatively macadamia nuts, Brazil nuts, hazelnuts)
• 180 g sugar
• 40 ml water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Combine the water and sugar in a small saucepan and bring to a boil. Heat to approximately 120°C, ideally using a heat-resistant thermometer (preferably a special candy thermometer). Remove the pan from the heat, add the nuts, and stir with a wooden spoon until the sugar has cooled and a sugar crust has formed around each nut. Transfer the nuts to a larger saucepan or pan so that all the nuts have enough space and are in contact with the bottom, meaning they are next to each other and not on top of each other. Heat slowly again, stirring constantly, until the sugar caramelizes around the nuts. When the desired golden brown color is achieved, place the caramelized nuts directly on a baking sheet and spread them out evenly so they don’t stick together. Allow to cool completely and store in an airtight container. Tip for those without a candy thermometer: You can also do a boil-water test to determine whether the sugar has reached approximately 120°C. To do this, dip a small wire loop into the syrup and blow through it vigorously. If a chain of small bubbles forms, like in soap bubbles, this is called “strong flight” or “chain flight,” and the correct temperature has been reached. We wish you the best of luck!