RED CANDIED ALMONDS
- 100 g almonds;
- 200 g caster sugar;
- 80 g water;
- Red food coloring.
1 – In a saucepan, pour the sugar, water and red coloring, bring to a temperature of about 115 °C and add the toasted almonds.
2 – Remove from the heat and stir until the sugar solidifies around the almonds, pour on a baking sheet with parchment paper or silicone mat, taking care to space them out and let them cool.
STOARGE: Store in an airtight bag or container for up to 15 days.