John Myers
Red love Almonds
The perfect red love almonds recipe with a picture and simple step-by-step instructions.
- 600 g Unpeeled almonds
- 600 g Sugar
- 300 ml Water
- 1,5 tsp Cinnamon
- 150 ml Rose water (pharmacy)
- Food coloring red
- Lightly oil a baking sheet with the help of kitchen crepe and keep it ready. Bring the water, sugar and cinnamon to the boil in a very large, tall saucepan. Place the almonds on a kitchen towel, rub a little and add to the sugar solution. Let everything simmer for 10 minutes. Then briefly remove the pot from the heat, stir in the rose water and paint and put it back again. Reduce heat slightly. From now on, let it simmer, after about 15 minutes the mixture becomes thicker and thicker. Then suddenly it happens very quickly and the liquid is completely gone. There is a slight hissing noise beforehand, the almonds look “dusty” and the sugar is crystal-like again. Now immediately turn the heat – on a scale from 1 – 9 – to level 5, maximum 6 and constantly stir the almonds with the dry, fairly firm sugar with a sturdy, large wooden spoon (or ladle).
- What is coming now is a bit exhausting and you can save yourself a visit to the fitness studio for the day …. ;-))) However, it is a little easier with a smaller portion of almonds to be made.
- It is now necessary to stir constantly, because now the actual “burning off process” begins. The sugar dissolves more and more in caramel at the bottom of the pot, and this has to be constantly dissolved and mixed with the almonds. Then keep doing this until they are all wrapped in it loosely and crispy, but not smooth and rock-hard. When doing this work with caution, but still stir vigorously, and be careful with your hands, the caramel gets very hot. Then immediately pour onto the tray and spread loosely.
- You not only save a lot of money when you make your own (they are not exactly cheap at the Christmas market), they also taste much better when they are freshly prepared … Warning, risk of addiction! In addition, they could also be given away very well ….. if they are not gone before … ;-)))
- For beginners: …. As I said before, if you only use half or 1/3 of all the ingredients “for practice”, it is not quite as strenuous. In any case, you should always stick to it after the first 10 minutes of cooking and pouring in the rose water. It pays off. Firstly, you can control the heat, because sugar and almonds burn too hot and taste bitter, and secondly, from then on, stirring is really necessary at small intervals. The above-mentioned preparation time differs insignificantly after the first 10 minutes of cooking time with a smaller amount, i.e. it can possibly be shortened slightly. A large pot is important because it is safer to stir (because of the risk of burns from hot, liquid sugar).
- Have fun copying and enjoying yourself later ……….
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