4 Serves
85 Mins
In a heavy-bottomed saucepan, combine the sugar, water, and a few drops of red food coloring.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
62 µg / 400 µgCalcium
341 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
336 mg / 420 mgPhosphorus
585 mg / 1,250 mgPotassium
953 mg / 4,700 mgSodium
20 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
16 g / 28 gSugar
56 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Place the saucepan over medium heat and insert a candy thermometer to monitor the temperature.
Once the syrup reaches 116°C, add the whole almonds to the mixture.
Continue to cook, stirring constantly with a wooden spoon, until the sugar crystallizes and coats the almonds in a sandy, pink layer.
Increase the heat slightly to melt the sugar coating until it becomes smooth and glossy, then remove from heat immediately.
Spread the coated almonds onto a sheet of parchment paper to cool completely before serving.
3
g50
g10
g
