Adapted from The Perfect Scoop by David Lebovitz
This is Lebovitz’ most requested recipe!
1/2 cup water
Mix water, sugar and almonds in pan over medium heat. Stir constantly until sugar dissolves and liquid boils.
Lower heat and stir occasionally until liquid crystallizes and the sugar at the bottom of the pan begins to liquefy.
Remove from flame, scrape bottom and stir dark liquid to coat nuts until glazed and shiny.
Sprinkle with salt. Spread almonds on a parchment lined baking sheet until cool. Break up clusters.
Enjoy as a snack – or chop coarsely and use as a mix-in for ice cream.
Double or triple as needed
Recipes: Snacks, Praline Almonds, Parve, Kosher