Caramelised almonds

Method

1. Line 2 baking trays with baking paper. Place the sugar in a medium heavy-based pan and put over a high heat, without stirring, until the sugar caramelises to a light golden brown. Add all the almonds and stir well – the mixture may crystallise but don’t panic, just heat the mixture over a high heat, turning it with a metal spoon until it caramelises again.

2. Remove from the heat. Working quickly, use a metal spoon to place small heaps of almonds onto the baking trays – use a second spoon to help remove the almonds. The mixture will set quite quickly so if it becomes difficult to work with, heat through gently and continue.

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