• 2 cups raw almonds
• 1 cup sugar
• 1/3 cup water
• A sprinkle of coarse sea salt or smoked salt
• Optional: Ground cinnamon or chilli powder
• In a wide skillet, mix the almonds with the sugar and water.
• Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up (it will take a few minutes).
• At this point, the almonds will get crusty and the sugar will crystallise.
• The almonds will become dry and sandy. Lower the heat and keep stirring, scraping up any syrup collecting in the bottom of the pan and stir the almonds in it, coating them as much as possible.
• When they’re done, sprinkle the almonds with a pinch of flaky salt (and a pinch of cinnamon or chilli powder, if you want), stir them a couple of times, then tilt the almonds out onto a baking sheet to cool.
• Let the almonds cool completely, then break up any clumps. Will keep in an airtight container for a week.
> Can also be made with peanuts or other nuts.
Tip: Keep the almonds covered until serving, because they get sticky and clump when exposed to the air. Give the bowl a shake before removing the covering to help separate them.