Toffied Almonds

This recipe was given to me by Elsie at our Tia Chi group when we lived in Brisbane.
We filled Japanese bowls full of these nuts and gave them away to our staff at the Christmas party. The nuts did not last the night but everyone had a small bowl to take home!
4 cups of almonds with skins on
2 cups of sugar
1 cup of cold water
1 cup of sea salt to dust with
Place first three ingredients in a wide saucepan (8-9 inches or 20-25 cms).
Bring to the boil over a high heat. Stir occasionally to dissolve the sugar.
Prepare a large sheet of glad bake approximately 1 meter 3 feet long. Sprinkle the whole sheet with half the coarsely ground sea salt.
When boiling point is reached you need to stir more frequently as the fluid reduces. Never let it stick to the bottom.
When contents turn sugary stir continuously and hard over the heat and gradually liquid will begin to form again.
When all the almonds are coated and glossy turn out in spoon fulls onto the prepared glad bake. Sprinkle straight away with the remaining sea salt to coat the tops of the nuts.
Leave to cool. Break the nuts apart and place in clean jars with a lid to keep.
Do not put the jar in the fridge or the almonds will become moist.
Serve in small bowls scattered around the room for people to nibble on before the meal.
Containers of these nuts make a lovely Christmas present.
We experimented:
Always keep the proportions correct ie. 4 to 2 to 1, or 8 to 4 to 2.
Add cashew and or Brazil nuts.
Into different batches we individually added chilli powder, or cinnamon, nutmeg, ground cloves and mixed spices. They all tasted good and made a lovely mixture served in a bowl.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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