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Ingredientes
- 1 c. almonds, shelled and lightly toasted oil
- 1 c. sugar
Direcciones
- Cook the sugar with one or possibly 2 teaspoon water in an unlined copper casserole till the syrup reaches a hard-ball stage. Fold in the almonds and continue to cook till caramelized. Lightly coat a marble surface with oil and pour on the mix of sugar and almonds, making an even layer. Score with a knife into squares or possibly diamonds. Cold, and then break into pcs along the scoring lines. Croccante will keep for a month if wrapped in aluminum foil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 238g | |
| Calories 993 | |
| Calories from Fat 157 | 16% |
| Total Fat 18.78g | 23% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 272mg | 8% |
| Total Carbs 208.19g | 56% |
| Dietary Fiber 4.6g | 15% |
| Sugars 201.3g | 134% |
| Protein 8.06g | 13% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
