RED CANDIED ALMONDS

TOOLS USED:

• Silicone mat;
• Saucepan;
• Thermometer.

INGREDIENTS:

• 100 g almonds;
• 200 g caster sugar;
• 80 g water;
• Red food coloring.

METHOD:

1 – In a saucepan, pour the sugar, water and red coloring, bring to a temperature of about 115 °C and add the toasted almonds.
2 – Remove from the heat and stir until the sugar solidifies around the almonds, pour on a baking sheet with parchment paper or silicone mat, taking care to space them out and let them cool.

STOARGE: Store in an airtight bag or container for up to 15 days.

PHOTO: