Ingredients:
7 oz whole blanched almonds – skinned
3½ oz flaked almonds
14 oz unrefined golden granulated sugar
Zest of an orange – very finely grated

Method:
Set the oven to 180° Celsius

Spread the almonds onto a baking sheet and gently roast in the oven until they are a light golden brown

Place the sugar into a saucepan and heat until it dissolves to a liquid and turns a golden/amber colour – keep a close eye on the sugar and swivel around the pan often

When the mixture reaches the caramel stage, immediately remove from the heat and stir in the almonds and orange zest

Pour the mixture onto a baking tray lined with parchment and flatten slightly

Leave to cool – it will set solid – break into pieces and store in an airtight tin

Related posts:

1. Chocolate Caramels Ingredients: 1 cup of butter 1 cup of caster sugar...
2. Sevilla Orange & Almond Cake I first tasted this cake in a bar in southern...
3. Toffee Apples Ingredients: 230 grams Demerara sugar 110 ml water ½ tsp...
4. Liquorice Caramels Ingredients: 1 cup of butter 2 cups soft dark brown...
5. Scottish Chocolate Cream Toffee Ingredients: 1 cup of soft brown sugar 2/3 cup of...