Directions:
- Combine all ingredients in a large heavy based frying pan.
- Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.
- It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the burnt almonds. If you leave them on the heat after this they really will be burnt.
- As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.
- When cool, break them apart and store in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 875.03 Kcal (3664 kJ) | ||
| Calories from fat | 518.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.64g | 89% | |
|---|---|---|---|
| Sodium | 23.05mg | 1% | |
| Potassium | 717.86mg | 15% | |
| Total Carbs | 80.66g | 27% | |
| Sugars | 64.24g | 257% | |
| Dietary Fiber | 10.88g | 44% | |
| Protein | 22.84g | 46% | |
| Iron | 3.3mg | 18% | |
| Calcium | 263.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 383.78 Kcal (1607 kJ) | ||
| Calories from fat | 227.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.28g | 89% | |
|---|---|---|---|
| Sodium | 10.11mg | 1% | |
| Potassium | 314.85mg | 15% | |
| Total Carbs | 35.38g | 27% | |
| Sugars | 28.17g | 257% | |
| Dietary Fiber | 4.77g | 44% | |
| Protein | 10.02g | 46% | |
| Iron | 1.4mg | 18% | |
| Calcium | 115.4mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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