- 200 g white sugar
- 20 drops red food colouring
- 200 g (1⅓ cups) almond kernels
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 2½ cups
Place sugar and 2 tbsp water in a pan over low heat, stirring until sugar dissolves. Bring to the boil and cook for 8 minutes or until syrup reaches 135˚C on a sugar thermometer.
Immediately remove from heat and add food colouring and almonds. Stir until sugar starts to look like wet sand and crystallise around almonds; use a spoon to break up any clumps of almonds.
Turn out onto a lined oven tray, ensuring almonds are separated, and set aside for 30 minutes to cool. Store for up to 1 month.
As seen in Feast Magazine, Issue 17, pg59.