Spiced Candied Almonds

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Sweet, spicy and a hint of chilli is the trio of flavour you will get with these candied almonds that crystallize as they cool down. The sugar flecks off of them with salt to lift the sweetness.

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Almonds are great for vitamin E and in turn for your skin and hair. What better way than to have them do a wonderful job for the body but also a taste sensation for our palettes!

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I used less sugar so that I got a crisp coating on the almond rather than a sticky one, I know I will be making these again! And very soon!!

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INGREDIENTS

1 cup whole almonds
½ cup granulated sugar
⅓ tsp mixed spice
pinch of red chilli powder
1 tbsp water
Sea Salt for sprinkling

METHOD

• Line a baking sheet with some greaseproof paper

• In a thick bottom base saucepan gently heat the sugar, water, chilli and mixed spice

• After a minute or so slowly add the almonds and keep stirring with a wooden spoon still on a low heat

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• When the caramel starts to get sticky and brown, transfer the almonds to the lined baking sheet and sprinkle with some salt

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• Once the almonds cool, separate them and store them in an airtight container. But to be honest they might not get from the baking sheet to the container! Ours didn’t! Lol 😉

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Salted Peanut & Pumpkin Seed Brittle

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If you have a major sweet tooth and have a “salty sugar” craving as much as I did today, then your in luck! This salted peanut and pumpkin seed brittle will be sure to satisfy you and make you feel really happy!

I’m sure we all buy brittle and candied peanut bars but I until today, have never thought to make it. It makes a beautiful gift and I know I will be making more for my friends and family. I’ve adapted this Martha Stewart recipe by adding pumpkin seeds to this brittle. The colours are so divine and once set looks like a stained piece of glass with delicious ingredients emersed into it.

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Hope your having a restful Sunday, much love D x

INGREDIENTS

Unsalted butter for baking sheet
2 cups white sugar
½ cup of water
Pinch of salt
2 cup salted peanuts
½ cup pumpkin seeds not toasted
Sunflower or vegetable oil for metal spatula

TOP TIPS

Have the baking sheet buttered and ready in a oven proof dish

Also pre oil the metal spoon or spatula to avoid a rush at the time of pouring the hot brittle mixture onto the baking sheet

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METHOD

• In a medium saucepan without a non stick coating, stir together sugar, water and salt

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• Cook over a high heat, without stirring until the sugar begins to melt and turn golden

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• Continue to cook over a low to medium heat, stirring occasionally until the sugar has melted completely and the mixture turns a golden amber colour, approximately 10 minutes

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• Remove the pan from the heat, stir in the peanuts and pumpkin seeds

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• Immediately pour mixture onto a buttered baking sheet. Quickly and carefully spread the brittle out to 1 cm thickness using an oiled metal large spoon or spatula

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• Leave aside to cool completely for about 20 minutes and then break the brittle into shards or pieces

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