Burnt Almonds

1. 1

   ["Combine all ingredients in a large heavy based frying pan.", "Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.", "It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the ""burnt"" almonds. If you leave them on the heat after this they really will be burnt.", "As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.", "When cool, break them apart and store in an airtight container."]

No additional tips available.