Almond Croquant
3 cups raw almonds
2 cups granulated sugar
Zest of 1 large orange
Olive oil, to brush on parchment paper
Roast almonds at 350°F for 10 to 12 minutes, shaking them halfway through.
In a heavy saucepan, heat the sugar over medium heat. When the sugar has completely melted and is a light amber color, remove from the heat. Add the roasted almonds and orange zest, using a rubber spoon to coat well.
Working quickly, pour the toffee mixture onto the oiled parchment paper. Cover the toffee with another sheet of parchment. Then use a rolling pin to flatten the toffee as much as possible before the sugar hardens.
Allow to cool, then break hardened toffee into pieces and enjoy.
Note:
Melted sugar is extremely hot. Work quickly as it hardens fast. At room temperature, stored in an airtight container, it will stay fresh and crisp for about 1 to 2 weeks.
