🥜 Almond crispy 🥜
🛒 Ingredients
– 500g Peeled almonds
– 350g Sugar
– 125g Acacia honey
– Lemon juice a few drops
👩🍳 Preparation
To make the almond crisp, pour the peeled almonds onto a baking sheet and place them to toast in a static oven preheated to 190°. Only a few minutes will be needed, being careful that they do not burn. Meanwhile, take care of the caramel: take an unglazed steel pan and pour here the honey, sugar and a few drops of lemon juice.
Stir to even out the ingredients and melt over medium heat, equipping yourself with a kitchen thermometer to monitor the temperature of the caramel. Once it reaches 140°, retrieve the pan with the toasted almonds and pour them while still hot into the pan.
Stir and wait until the temperature reaches 170°. Then remove from the heat and pour the mixture into a baking pan lined with baking paper, distributing it with a wooden spoon. Let cool to room temperature.
When the almond brittle has cooled, invert it onto a cutting board and cut it into bars before serving.
📝 STORAGE
Storing the crisp requires a few precautions. First: wrap it in oiled paper, similar to baking paper, and store it in a tin or lidded jar only when it is cold. Second: Strictly place the container in a cool, dry place! In hot weather, caramelized sugar tends to melt. Therefore, storage times can be quite long, even a few months, or at least until temperatures are too hot and the sugar tends to melt.
❗ TIP
Lemon is necessary to prevent crystallization of the sugar. Honey, in place of glucose, is needed to improve its resistance to moisture. To clear the pan of caramel, simply add a little water and bring everything to a boil; this will make the mixture run more smoothly!
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