Spread out the almonds on a baking sheet lined with parchment paper. Roast for 10 minutes at 170°C. Leave to cool.
Heat the sugar until it turns a caramel color. From here on, speed is key!
Take it off the heat, add the almonds, and work quickly to fully coat with the caramel.
Cover with parchment paper, and use a rolling pin to roll out the mixture. Be careful not to burn yourself! Leave as-is to cool completely.
Break into pieces in a food processor or in a plastic bag.
Story Behind this Recipe
I wanted to make something to use as a topping for desserts.
The key is to coat the almonds in the syrup as quickly as you can. Be careful not to over-crush the candied almonds, or you'll end up with a powder. It's also really good if you just break the 'sheet' into randomly pieces. Don't use a rubber spatula.