-
1
Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
-
2
In a medium saucepan or skillet, combine the almonds, sugar, and butter.
-
3
Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization).
-
4
Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream).
-
5
Gently stir in the salt, then pour the mixture out onto the prepared baking sheet.
-
6
Avoiding spreading out the almonds except to ensure that theyre in a single layer.
-
7
Using a heatproof spatula, push any spreading caramel back toward the almonds.
-
8
Let cool completely.
-
9
Once cooled, break into bite-size pieces.
-
10
The candy pieces will keep in an airtight container for up to 1 week.
-
11
Its important to use blanched almonds for this recipe.
-
12
Almond skins make it difficult for the syrup to permeate the nuts and your ding wont be as crunchy.
-
13
I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).
