Caramelized Almonds (jiao tang xing ren )

Caramelized Almonds

Introduction:

"The small almond made in China is not the big almond made in America, which was later renamed almond. Put for a long time, decided to make caramel almonds, used with dessert. Suddenly, I realized that the reason why American almonds are widely used in pastry is that they don't have too special flavor. They only increase the aroma and won't win the limelight. The unique flavor of small almonds is not everyone's favorite. However, in terms of medicinal value, we have to promote the small almond. "

Production steps:

Step 1: Materials

Step 2: put the almonds in the oven, 100 degrees, keep warm, set aside

Step 3: pour water and sugar into the pan and heat over low heat

Step 4: when the sugar water boils, pour in the almonds

Step 5: continue to heat and stir

Step 6: after the sugar juice is concentrated, turn over the sand, wrap it on the almond, and turn off the fire

Step 7: add butter

Step 8: stir until the butter is completely melted

Step 9: get out of the pot and let it cool.

Materials required:

Cooked almonds: 50g

Fine granulated sugar: 22G

Water: 15g

Butter: 5g

Note: small almonds can be replaced with other nuts, but need to be fried or roasted. Keep stirring during heating to prevent coking. The caramel almonds should be sealed to prevent moisture and softening.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet

Chinese PinYin : Jiao Tang Xing Ren