Monday, 5 December 2011
Bruštulani Mjenduli (Caramelized Almonds)
20 decagrams of almonds
16 decagrams of sugar
6 tablespoons of water
3,2 decagrams of Vanilia sugar
Put all ingredients in a pot on low heat and constantly stir. Stir constantly! I can't stress enough how important this is :)
At the beginning the sugar will look kinda like flour and as you stir it'll start to clump which will make to stirring job a bit harder. This means your job will soon be over. When the sugar is melted in a way that it forms into brown blobs that stick to the almonds, you're done. Let the almonds cool down and serve in a nice bowl.