Candied Almonds

Spanish almond brittle

Heat a large frying pan over a low to medium heat.

Pour the water into the pan and stir in the powdered sugar until the sugar is completely absorbed.

When the sugar reaches 125 C and has large, slow popping bubbles, reduce the heat to low

Add the salt, cinnamon (optional) and almonds and stir until coated

The liquid will crystallise around the almonds and turn sandy. Keep stirring.

Turn the heat back to medium. The sugar will eventually re-melt and turn to caramel.

Tip the almonds out of the pan onto a baking sheet lined with parchment paper to cool.