Recipe courtesy of Robert Irvine
Episode: Medieval Mayhem
Print
Total:
1 hr 25 min
Prep:
5 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 to 8 servings
Level:
Advanced

Ingredients

  • 1 tablespoon canola oil
  • 1 cup roasted whole almonds
  • 4 cups brown sugar
  • 1/4 teaspoon cream of tartar
  • 1 cup water

Directions

Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve.

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