Burnt Sugar Almonds

My dad loves burnt sugar almonds, and asked me if I could make it for Christmas. So I did, but I did it my way. 

Burnt sugar almonds are caramelized sugar-coated nuts. I made a slightly healthier and more nutritious version, using soaked and lactic acid fermented almonds, coconut sugar, real vanilla bean and plantbased butter. 

Ingredients

300 grams of almonds

1 tbsp sourdough starter

150 grams coconut sugar

1/2 dl water

1 tsp vanilla powder

1 tbsp plantbased butter

Himalayan Salt to sprinkle

Instructions

1. Let almonds soak in a big bowl of water including sourdough starter overnight.

2. Drain and rinse almonds and dry in the oven using the fan at 40-50C until crispy. Takes about 5 hours. Use a dehydrator if you have. 

3. Add sugar, water and vanilla to a saucepan and bring to a boil while stirring. 

4. Let it boil for 3 minutes. 

5. Turn it down to medium heat, add almonds and stir the mix thoroughly as the liquid evaporates and leaves a syrup-like coating on the almonds.

6. When the sugar is melted and the almonds start having an even shiny coat, add butter and salt. 

7. Stir a couple of more minutes before pouring the almonds onto a baking sheet lined with parchment paper. Separate almonds using a fork. Allow to cool. Once they are cooled, keep them in a closed container.

I soak and ferment almonds to decrease anti-nutrients and for the nuts to contain more enzymes, nutrients and some lactic acid from the sourdough starter, but you might also use raw ones, starting right on the third instruction.