Makes 200g (4 x 50g portions if gifting) |
- 200g caster sugar
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 200g whole almonds
The cooled nuts will keep in an airtight container for up to 2 weeks.
- Line a baking sheet with baking paper. Put the sugar, cinnamon, vanilla and 100ml of water into a medium saucepan over a medium-low heat and heat gently, stirring occasionally to dissolve the sugar.
- Once the sugar has dissolved, add the nuts, turn up the heat to medium high and continue to cook for about 15 minutes, until caramelised, stirring every so often. Don't worry if the sugar seems to have crystallised, be patient and continue to stir – the sugar will melt and the nuts will become shiny.
- Immediately remove the pan from the heat and spread the nuts onto your prepared tray. Leave to cool for at least 10 minutes before eating. Once cool, then can be divided into cellophane bags and tied up with ribbon to give as gifts.
The sweet smell of caramelised nuts found at almost every Christmas market is one of the most evocative festive scents. They are best enjoyed warm, which is how they are sold at the markets, but they can also be eaten cold – and they make beautiful homemade gifts too, wrapped up prettily with ribbon. Warning: they are addictive!