Food: Caramelised Almonds
Aug. 27th, 2014 08:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornI will be making that LonCon post, just not now.
Day before yesterday, I baked prune pizza. For some reason it turned out rather tart, although the prunes had been sweet. So yesterday I asked C___ to bring some cream (which turned into something a lot like clotted cream when I whipped it), and I made caramelised almonds.
Put 50 grams of brown sugar in the cast iron pan, measured 50 grams of chopped almonds. Oiled a bit of tinfoil. Left the sugar alone until more than half had melted, stirred with a wooden spoon. When nearly all had melted, I put in the almonds and stirred until everything had become a nice colour and smelt a little burned. Took the pan off the heat, threw in half a teaspoon of salted butter, and stirred again, then poured everything on the tinfoil while it was still pourable.
20 minutes later, I broke the caramel plate into pieces, wrapped it loosely in the foil and crushed it to crumbles with a rolling pin.
It had just the right amount of crunch and sweetness to go very well with the cake and the sweetened kind-of-whipped cream. We were quite happy with it.
The leftovers are now in a closed glass jar in the fridge. The sugar attracts water and things get sticky, so it should be kept cold and dry. (For maximum crunch, keep it in the freezer. It does not need thawing.)
Day before yesterday, I baked prune pizza. For some reason it turned out rather tart, although the prunes had been sweet. So yesterday I asked C___ to bring some cream (which turned into something a lot like clotted cream when I whipped it), and I made caramelised almonds.
Put 50 grams of brown sugar in the cast iron pan, measured 50 grams of chopped almonds. Oiled a bit of tinfoil. Left the sugar alone until more than half had melted, stirred with a wooden spoon. When nearly all had melted, I put in the almonds and stirred until everything had become a nice colour and smelt a little burned. Took the pan off the heat, threw in half a teaspoon of salted butter, and stirred again, then poured everything on the tinfoil while it was still pourable.
20 minutes later, I broke the caramel plate into pieces, wrapped it loosely in the foil and crushed it to crumbles with a rolling pin.
It had just the right amount of crunch and sweetness to go very well with the cake and the sweetened kind-of-whipped cream. We were quite happy with it.
The leftovers are now in a closed glass jar in the fridge. The sugar attracts water and things get sticky, so it should be kept cold and dry. (For maximum crunch, keep it in the freezer. It does not need thawing.)
