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Ingredients
| granulated sugar: 3 cups |
| water: 3/4 cup |
| almonds (sliced): 1 1/2 cups (toasted) |
| cooking spray |
Croquant or Almond Crisp
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
30 serving(s)
Tags
- Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles.
- Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a silpat jelly roll pan (no silpat - coated with cooking spray). Cool completely, and break into pieces.
- Note: Store in an airtight container up to 5 days.