Almonds are used in Spanish sauces, desserts and as a snack. A bowl of caramelized almonds can be served as a tapa or a dessert. Adding a touch of salt to the sweet coating can give that special touch. These caramelized almonds are so good that it's hard to just eat one...
- 4 oz. (110 g.) powdered sugar
- 2 1/2 oz. (70 ml.) water
- 6 oz. (170 g.) raw whole almonds
- Optional: dash salt
- Heat a large frying pan over a low to medium heat.
- Pour the water into the pan and stir in the powdered sugar until the sugar is completely absorbed. (If using Add the almonds into the pan and stir continuously using a wooden spoon.
- It will take about 10 minutes for the water to evaporate completely and for the sugar to caramelize. Once the sugar melts and caramelizes, keep moving the almonds until they are entirely coated. Then, tip the almonds out of the pan onto a platter to cool.
Serve these caramelized almonds by themselves, or add to a green salad. Coarsely chop and use as a topping for flan, natillas, or ice cream. Slices of Spanish cheese, such as manchego cheese with caramelized almonds makes a simple dessert for spring and summertime dinners.