ITALIAN ALMOND CRUNCH

ALMOND CRUNCH 

YOU WILL NEED: 

• 1 % cup sugar 

• 2 tablespoons lemon juice 

• 155g ( 50z ) whole blanched almonds 

• ½ cup golden syrup 300ml carton cream

ITALIAN ALMOND CRUNCH

Put a cup of the sugar in a large saucepan with lemon juice. Cook over moderate heat until sugar dissolves. Continue cooking until sugar turns dark golden brown, 6 to 8 minutes; do not stir. Remove pan from heat, add blanched almonds, and mix well. Drop the mixture onto a marble slab or dish that has been sprinkled with water. Cool. 

Put remaining sugar, golden syrup, and cream in a large heavy saucepan, and bring to a boil over moderate heat, stirring. Heat: Continue to Reduce cooking, without stirring, until a little drop of cold water forms a ball between two fingers ( 126C or 260F on a sweets thermometer ). This will take 30 to 40 minutes. Be careful that the mixture does not boil over. 

Place almond toffee mixture, a little at a time, in a food processor or blender, well. Or process until fairly fine . 4. Blend ground almonds into the hot mixture, and pour into a well-oiled 28cm x 18cm ( 11in x 7in ) lamington tin. Cool a little, mark out into 2.5cm ( 1in ) squares: and cut into squares when cold. 

Also Read: ITALIAN ALMOND NOUGAT