NAMBROK NUTS .

NAMBROK NUTS. My much requested recipe for Great Aunt Ted's Salty and Sweet Almonds are going on my blog as we speak

Great Aunt Ted's Salty & Sweet Almonds

Ingredients

2 Cups of Almonds

1 Cup of Caster Sugar (normal sugar is fine it just takes longer)

1/2 Cup of water

Murray River Salk Flakes

Butter a large flat tray and sprinkle it with Salt Flakes ready for your first batch of amazing Almonds.

These nuts can sometimes break you but believe me when I say you can not leave these nuts until they are finished. You have to constantly stir then otherwise you'll be in trouble.

In a 20cm saucepan (or close to) place the almonds, sugar and water and bring to the boil over a medium heat. Don't use a high heat because you think it will be faster. It will burn.

Once it boils keep stirring and it will start to crystallise on the almonds. KEEP STIRRING.

Then it will start to turn like fine dust KEEP STIRRING. It is so important, if you stop stirring it will all go wrong. Now you will see the dust is starting to melt and coat the almonds keep going until the almonds are coated and shiny with the toffee. Once there is no opaque coloured sugar left it is time to spread the almonds onto your tray. Try to get them as flat as possible. Sprinkle them with the Salt Flakes (add as little or a much of the salt as you like) while they are still hot and once cooled you can then break them up and put them in jars or tight sealing plastic containers once cold. The tray with the salt can be reuse for the next batch but you must wash out your pot and wooden spoon between batches (yes, I make about 4 to 6 batches at a time). Before you start the next batch make sure you have removed the first lot off the salted tray. Maybe just put them in a bowl until they cool enough to jar.

Advice

Keep stirring until you have your toffeed almonds finished

Do not try to double the ingredients and do a big batch for some reason it doesn't work

Do not put them into an airtight container until they are totally cooled otherwise they will go sticky

Happy cooking and I'm sure you'll be fine, let me know if you need any help, maybe we can do a masterclass if there is a group of you who are interested.