Recipe courtesy of David Rocco
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Total:
50 min
Prep:
5 min
Inactive:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Advanced

Ingredients

Directions

In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color. 

Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness. 

Let cool for 30 minutes before breaking it into smaller pieces.

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