A tasty sweet treat to eat on its own or use as a garnish with dessert. They will keep for up to 2 days in an airtight container with baking parchment between each layer
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Ingredients
- 150 g toasted flaked almonds
- 260 g golden caster sugar
- 175 g butter
- 175 ml water
- 1 tsp salt
Instructions
- Lightly butter a baking tray. Spread the toasted almonds on the tray and set aside.
- In a pan over a medium/low heat add the butter, caster sugar, salt and water. Gently stir until the sugar has dissolved. Turn the heat up, bring to the boil stirring every so often until it turns a golden brown colour (this should take around 5-8 minutes). Remove from the heat and pour over the almonds.
- Leave to cool in the pan for no more than 10 minutes, using a sharp knife, score into squares. Leave to cool completely and can be stored in an airtight container between sheets of baking parchment for a week.
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