Croquant or Almond Crisp

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READY IN: 20mins
YIELD: 30 Oz
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups sugar
  • 34
    cup water
  • 1 12
    cups sliced almonds, toasted
  • cooking spray
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DIRECTIONS

  • Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles.
  • Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a silpat jelly roll pan (no silpat - coated with cooking spray). Cool completely, and break into pieces.
  • Note: Store in an airtight container up to 5 days.
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