Caramelized Almonds
Domestic small almonds, rather than the American big almonds, which were later renamed almonds. After a long wait, I decided to make caramel almonds for dessert. Suddenly, I realized that the reason why American almonds are widely used in pastry is that they do not have too special flavor. They only increase the aroma and will not steal the spotlight from others. However, the unique taste of small almonds is not loved by everyone. However, in terms of medicinal value, we should also promote small almonds.Almonds can be replaced with other nuts, but they need to be fried or roasted.Keep stirring when heating to prevent burning.The prepared Caramel almonds should be sealed and stored to prevent them from being softened by moisture.
Step 1 . Materials
Step 2 . Put almonds in the oven at 100 ℃, keep warm, and set aside
Step 3 . Pour water and sugar into a pot and heat it over low heat
Step 4 . When the sugar water boils, pour in the almonds
Step 5 . Keep heating and stir frying
Step 6 . Wait for the sugar juice to thicken and turn over the sand, wrap it on the small almonds, and turn off the fire
Step 7 . Add butter
Step 8 . Keep stirring until the butter is completely dissolved
Step 9 . Leave the pot to cool.
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