200 grams plain almonds
5 Tbsp. sugar (approx.)
A single layer of almonds should fit in your Teflon frying pan. Wet almonds in a bowl and immediately pour off the water. Put almonds in the pan and sprinkle with 5-6 Tbsp. sugar. (I had better success with 5). Stir with a wooden spoon on high heat. Turn down heat if mixture begins to burn or get too hot. Make sure sugar gets smooth before pouring almonds onto clean parchment. Separate with a fork. Put onto plate and make sure to keep nuts separated. As soon as they are dry, store in a glass container.
*if the mixture doesn’t get smooth and uniform then there is too much sugar
These almonds are sold around the holidays in Denmark. They are typically made like the recipe above, except that they aren’t cooked until the sugar gets totally smooth…so the sugar is clumpy, but still scrumptious. My favorite “burnt almond incident” occurred when we were in Downtown Copenhagen and Morning and I wanted burnt almonds. We approached the burnt almond vendor as he was busily stirring the almonds in a huge copper pot. We told him how many almonds we needed and he said that he would have to run down the street to get change since he was low on cash. He just pointed at Morning and said, “Come stir these almonds…just keep stirring!” Morning quickly took over, stirring until she felt as if her arms would fall from her body. We had one customer while the man was away, so we kept the business afloat while he fetched the change. Morning was so happy to see the nut guy running back to his vat and vowed to never be in charge of the almonds again!
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