| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Good, Living |
1 |
servings |
INGREDIENTS
|
|
Oil for greasing |
| 50 |
g |
Blanched almonds |
| 200 |
g |
Demerera sugar |
| 10 |
ml |
Liquid glucose |
| 1 |
|
Pinches cream of tartar |
| 50 |
g |
Butter |
INSTRUCTIONS
Preheat the oven to 150c/300f/Gas 2.
1 Oil a baking sheet, spread out the nuts and warm them through very
gently.
2 Put the sugar into a saucepan, add 90ml/6 tbsp water and heat
gently, stirring until the sugar has dissolved.
3 Bring the mixture to the boil. Add the glucose, cream of tartar and
butter. When the butter has dissolved, boil the mixture until it
registers 140c/275f on a sugar thermometer.
4 Using a teaspoon, pour a little toffee over each nut - it will set
very quickly. When cold, remove all the nuts from the baking sheet,
wrap separately in waxed paper and store in an airtight container or
set each one in an individual fluted paper case and pack in a pretty
box or tin.
Converted by MC_Buster.
NOTES : Makes 50
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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