Sugared almonds

Almendras garrapiñadas

These nuts are great to serve with an aperitif before lunch, or even after a meal while the drinks are still flowing. But be warned: it’s almost impossible to stop nibbling on them.

MAKES 2 CUPS

300 g (10½ oz) raw almonds

300 g (10½ oz) sugar

100 ml (3½ fl oz) water

Put the almonds in a bowl and cover with hot water. Set aside for 15 minutes.

Drain the almonds and pinch between your fingers until the skins slip off; if they don’t come away easily, soak for a further 10 minutes.

Put the peeled almonds, sugar and water into a large non-stick frying pan over medium heat. Use a wooden spoon to stir the mixture very carefully in a constant motion until all the liquid has evaporated; this will take around 10 minutes. (Important: at no time be tempted to taste the liquid as it will burn your tongue and mouth very badly!)

As you continue stirring, the mixture will slowly begin to solidify and caramelise. When all of the almonds are coated in clumps of crystallised sugar, tip them onto a marble surface or silicone baking sheet and spread them out. Allow to cool completely before tasting and serving; you may need to crack some of the almonds apart with a fork once they are cooled.

Note

You can store these almonds in an airtight container at room temperature (not in the fridge) for up to 2 weeks.