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Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert


  • 8 oz (250 g) blanched almonds
  • 1 1/3 cup (310 g) sugar
  • 1/3 cup (80 ml) water
  • baking potato peeled and cut in half horizontally


  • Preheat the oven to 400°F (200°C).
  • Spread the almonds on a baking sheet and toast them 6 to 8 minutes, until they turn light brown.
  • Spread a sheet of foil on a work surface and oil it lightly.
  • Spread the toasted almonds close together in a single layer on the foil.
  • Mix the sugar and water in a skillet, preferably nonstick.
  • Bring to a simmer and cook over medium-high heat tilting the pan but not stirring it, until the sugar turns pale gold.
  • Continue cooking it, watching it closely, until it turns a rich honey color.
  • By this time most of the bubbling should have died down.
  • Immediately pour the sugar over the almonds and use the flat side of the potato to spread the caramel evenly over the nuts. Until they have a thin, uniform coating of caramel.
  • Allow to cool.
  • When the caramel has cooled and hardened, break it into chunks and store it in an airtight container.