Crystallised Flaked Almonds
Crystallised flaked almonds are quick & easy to make & are a great way to add extra crunch & flavour to desserts, breakfast dishes & even salads.
Servings: 8 People
Equipment
- Baking Tray
- Frying Pan
Ingredients
- 75 g Flaked Almonds
- 50 g Caster Sugar
- 1½ tbsp Water
Instructions
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Place the flaked almonds onto a baking tray then bake in the preheated oven for 6-8 minutes, until golden brown. Make sure to stir the nuts every couple of minute, so that they toast evenly.Alternatively, toast the nuts in a frying pan, over a medium heat.
- Once toasted, set the almonds to one side. Line another baking tray with baking parchment then set aside as well.
- Next, place the sugar into a medium sized frying pan then drizzle over the water. Set the pan over a medium heat, cook until the sugar has dissolved then add in the toasted almonds.Try not to stir the sugar too often, as it dissolves.
- Cook the almonds, stirring frequently until the sugar has crystallised. This will take around 3-4 minutes & the nuts will have a snowy white coating when ready.
- Once cooked, tip the crystallised almonds onto the lined baking tray then leave to cool completely before using.
Notes
1. To Cook On An Aga - Toast the almonds in the baking oven, on the second from bottom set of runners. Use the boiling plate to crystallise the nuts.
2. Almonds - This recipe uses flaked almonds but this method can be used for other nuts like pistachios, walnuts & peanuts. It's best to use flaked almonds (not whole ones!) as you'll get better sugar coverage.
3. Storage - Crystallised almonds should be stored in an airtight container & are best eaten within a week.
4. Serving - Crystallised almonds are great sprinkled over all sorts of desserts & some breakfast dishes. I served mine with a vanilla panna cotta & poached rhubarb but they'd also be good with cheesecakes, ice cream, pavlovas & loads more. You can even serve them in salads.