Instructions

Dissolve the sugar in water, add the almonds and let it rest for 4 hours. Once time has elapsed, place the mix in a Magefesa Rice Cooker, heat medium-high heat until caramelized. Turn down the heat to the minimum and continue cooking stirring constantly. When the caramel coats almonds thoroughly and it gets a reddish color, pour out the rice cooker content on a non stick baking paper. If we have marble in our kitchen we can also pour it on. Separate almonds with a fork while the caramel is still hot. Once they are cold, keep them in biscuit tins or in a glass container with hermetic closing.

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