Rating: 3.53 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 15 Ratings
Martha Stewart Living, October 2005

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Recipe Summary test

Yield:
Makes about 2/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spray a rimmed baking sheet with cooking spray; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns light amber, about 7 minutes.

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  • Add almonds and salt; cook, stirring constantly, until almonds are toasted and caramel turns dark amber. Pour onto prepared sheet. Let cool completely.

  • Break into shards. Transfer to a food processor; pulse until finely ground with a few larger pieces remaining.

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Reviews

15 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2