Frank's Recipes! Candied Almonds

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Candied Almonds

14 oz granulated sugar
4 oz water
24 almonds, unpeeled

Bring sugar to a light caramel. Take pan off burner. Stir in almonds immediately. Using fork, remove almonds to oiled sheet pan or marble.

To make spun sugar use the recipe above when it is done dip a fork or something in the hot syrup and let it drip off. Where it starts to thin out grab it and pull it to make thin strand and apply to cake. The spun sugar will start to weep after about an hour so make sure you do it at the last minute.

NOTE:
Important to make sure you stop cooking the sugar when the colour is light as it will continue to cook as it cools. Put the pan in a sink of cool water to stop the cooking as you swirl the pan in a circular motion. You MUST keep washing done the side of the pan with a brush dipped in water. If the sugar is allowed to crystallize the finished product will be grainy.