Burned Almonds Sugar Coated Recipes

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Steps:

• 1. In a sauté skillet pour the sugar and water after mixing add the almonds.
• 2. On max. heat keep stirring - but be very careful the sugar will get very hot. After a while the water evaporats and stirring will become a little more heavy.
• 3. Keep going until you hear a cracking sound from the almonds... it is very distinct, you'll know it when you hear it... Keep sirring for an additional 2 minutes and put on a waxed cookie sheet. Separate with a wooden spatular. Cool and store in an airtight container.

Steps:

• 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.