Another of our culinary Christmas traditions are burned almonds.
They also make a nice tasty edible gift.
I never forget the first year I made them:
I had prepared 1/2 kg one evening and went to bed only to wake up the next morning and the entire jar was empty...
The Professor had been working late and found a taste snack on the counter...
1 kilo almonds (keep the peel on)
375 gram sugar
3 deciltre water
1-2 teaspoons of cinnnamon (optional)
3 tablespoons of butter
Toast the almonds in the oven on 200 degrees for about 10 mins.
Bring the water, sugar and cinnamon to the boil and add the almonds once all the sugars has dissolved.
Stirr carefully till all the almonds are coated. You might find that the almonds turn grey with the sugar, but just keep stirring till the sugar melts and caramelises again. Be sure to mind the temperature so you don't burn the sugar.
Once the sugar has caramelised around the almonds take it off the heat and add the butter (it helps to part the almonds from eachother)
Pour the almonds onto baking parchment and divinde them up
- be careful it is VERY hot!
Once cooled, store them in a nice airtight box
(you might have to and hide them if they are to last till Christmas!)