There are two recipes that run on various forums, a plan to add 2 tablespoons of water a teaspoon Cocoa to mandolins / sugar the other recipe is planning to hold to soak the almonds and then add sugar, the photo is made here on the second recipe, but I must say that I have always followed the first and I do not know maybe out of habit or personal taste I like more than I got with the first recipe and what I would advise:
Ingredients
250 g of unpeeled almonds
250 g castor sugar
2 tablespoons water
1 teaspoon unsweetened cocoa
Does not exceed 250 g to avoid a longer cooking time too, which seems interminable because you always turn.
Put in a double-bottomed pan (a pan in the tradition dictates copper) on a low heat, add sugar water, cocoa and almonds, turn without stopping.
crackle When the almonds and the sugar darkens, continue to run until the almonds have a nice brown color, spread on baking paper to cool.
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