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