Recepie - KROKANT

  • Ingredients:
    600 g of sugar
    250 g of almonds
    1 dl of water



    Finely chop almonds with a knife. Fry them briefly in a pan, and put them aside. Pour some water in a thick bottom pot and melt all sugar - until you get a rich syrup. Lower the temperature until the syrup is evenly caramelized. Then add fried almonds, mix everything and throw it on a working area which was previously slightly oiled for the caramel not to get sticky. Leave it for a moment to cool off and become firm and then roll it out using the oiled metal or plastic dough roller until it is 5 mm thick. Also, use a slightly oiled cooking knife to get a 4-5 cm wide pasta. 

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