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Home :: Almond crunch

Almond crunch

Preparation time : 15 minutes.

Cooking time : 15 minutes (plus cooling time).

makes 75

Ingredients

• 13/4 cups (385g) caster sugar
• 2 tablespoons lemon juice
• 1 cup (160g) whole blanched almonds
• 1/4 cup (90g) golden syrup
• 1 -1/4 cups (300ml) cream

Preparation

1. Combine 1/2 cup of the sugar and juice in medium saucepan; stir over low heat, without boiling, until sugar dissolves. Bring to a boil, without stirring, about 6 minutes or until sugar turns dark golden brown. Remove pan from heat. Add almonds; mix well. Drop mixture onto marble slab or oven tray that has been sprinkled with water; cool.
2. Place remaining sugar, golden syrup and cream in large heavy-based saucepan; bring to a boil over moderate heat, stirring. Reduce heat; continue cooking, without stirring, until a little dropped into cold water forms a ball between two fingers (126°C on a sugar (candy) thermometer). This will take about 30 minutes; be careful the mixture does not boil over.
3. Blend or process almond toffee mixture, in batches, until fairly fine.
4. Mix blended toffee into the hot mixture. Pour into well-oiled 19cm x 29cm rectangular slice pan; cool. Mark out into pieces about 2.5cm square; cut into squares when cold.

Per serving - 2.3g fat; 172kJ

Store - Almond crunch can be made 3 days ahead and stored in airtight container in a cool, dry place.