Food recipes
Almond Ding
Almond Ding Ingredients: nuts, almonds sugars, granulated butter, salted salt, table Directions: Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat. In a medium saucepan or skillet, c...
Almond Ding
Ingredients:
nuts, almonds
sugars, granulated
butter, salted
salt, table
Directions:
Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
In a medium saucepan or skillet, combine the almonds, sugar, and butter.
Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization).
Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream).
Gently stir in the salt, then pour the mixture out onto the prepared baking sheet.
Avoiding spreading out the almonds except to ensure that theyre in a single layer.
Using a heatproof spatula, push any spreading caramel back toward the almonds.
Let cool completely.
Once cooled, break into bite-size pieces.
The candy pieces will keep in an airtight container for up to 1 week.
Its important to use blanched almonds for this recipe.
Almond skins make it difficult for the syrup to permeate the nuts and your ding wont be as crunchy.
I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).
Ingredients:
nuts, almonds
sugars, granulated
butter, salted
salt, table
Directions:
Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
In a medium saucepan or skillet, combine the almonds, sugar, and butter.
Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization).
Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream).
Gently stir in the salt, then pour the mixture out onto the prepared baking sheet.
Avoiding spreading out the almonds except to ensure that theyre in a single layer.
Using a heatproof spatula, push any spreading caramel back toward the almonds.
Let cool completely.
Once cooled, break into bite-size pieces.
The candy pieces will keep in an airtight container for up to 1 week.
Its important to use blanched almonds for this recipe.
Almond skins make it difficult for the syrup to permeate the nuts and your ding wont be as crunchy.
I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).